ROLE OF DISULFIDE BONDS IN THE DEVELOPMENT OF THE RHEOLOGICAL PROPERTIES OF GLUTEN 1. REDUCTION AND REOXYDATION OF THE DISULFIDE BONDS

Authors

  • R. Lásztity

How to Cite

Lásztity, R. “ROLE OF DISULFIDE BONDS IN THE DEVELOPMENT OF THE RHEOLOGICAL PROPERTIES OF GLUTEN REDUCTION AND REOXYDATION OF THE DISULFIDE BONDS”, Periodica Polytechnica Chemical Engineering, 13(3), pp. 239–248, 1969.

Issue

Vol. 13 No. 3 (1969)

Section

Articles