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