Articles citing this paper
The Inoorporation of [35s]Oysteine into the Proteins of Dough by Disulphide-Sulphydryl Interohange
PR Stew Art and CM Mauritzen
19(6) pp.1125 - 1138
3 articles found in Crossref database.
Physical and Molecular Properties of Wheat Gluten Films Cast from Heated Film‐Forming Solutions
Roy S.,
Weller C. L.,
Gennadios A.,
Zeece M. G., Testin R. F.
Journal of Food Science. 1999 64(1). p.57
Rheological activity of peptides, simple disulphides and simple thiols in wheaten dough
Jones I. K., Carnegie P. R.
Journal of the Science of Food and Agriculture. 1969 20(1). p.60
The contribution of glutathione to the destabilizing effect of yeast on wheat dough
Verheyen C.,
Albrecht A.,
Herrmann J.,
Strobl M.,
Jekle M., Becker T.
Food Chemistry. 2015 173 p.243
