✦ LIBER ✦

Determination of thiol groups and disulphide bonds in wheat flour and dough

✍ Scribed by Aris Graveland; Pieter Bosveld; Johan P. Marseille

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

The disulphide group content of flour an

✍ D. W. E. Axford; G. A. H. Elton; Mrs. B. B. P. Tice 📂 Article 📅 1964 🏛 John Wiley and Sons 🌐 English ⚖ 391 KB

The estimation of rheologically importan

✍ Ian K. Jones; John W. Phillips; Francis J. R. Hird 📂 Article 📅 1974 🏛 John Wiley and Sons 🌐 English ⚖ 491 KB

The reaction of wheat proteins with sulp

✍ D. J. Stevens 📂 Article 📅 1966 🏛 John Wiley and Sons 🌐 English ⚖ 311 KB

Determination of carboxyl groups in whea

✍ John A. D. Ewart 📂 Article 📅 1981 🏛 John Wiley and Sons 🌐 English ⚖ 417 KB

Rheological activity of peptides, simple

✍ I. K. Jones; P. R. Carnegie 📂 Article 📅 1969 🏛 John Wiley and Sons 🌐 English ⚖ 435 KB

Interrelationships between ideologically

✍ Malcolm J. Archer 📂 Article 📅 1979 🏛 John Wiley and Sons 🌐 English ⚖ 459 KB