Disulphide groups in flour proteins
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D. W. E. Axford; J. D. Campbell; G. A. H. Elton
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Article
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1962
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John Wiley and Sons
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English
β 516 KB
## Abstract There is an inverse relation between the βSSβ value and the protein content of flour from single varieties or a mixed grist, and the values (per 1000 N atoms) are constant in various airβclassified flour fractions regardless of their protein content. The βSH values are small and show no