The sulphydryl plus disulphide content in the proteins of durum wheat and its relationship with the cooking quality of pasta

✍ Scribed by Rémi Alary; Károly Kobrehel

• Publisher: John Wiley and Sons
• Year: 1987
• Tongue: English
• Weight: 750 KB
• Volume: 39
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740390205