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The reaction of wheat proteins with sulphite. II.—The accessibility of disulphide and thiol groups in flour

✍ Scribed by D. J. Stevens

Publisher: John Wiley and Sons
Year: 1966
Tongue: English
Weight: 311 KB
Volume: 17
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2740170503

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