Lásztity R. ROLE OF DISULFIDE BONDS IN THE DEVELOPMENT OF THE RHEOLOGICAL PROPERTIES OF GLUTEN REDUCTION AND REOXYDATION OF THE DISULFIDE BONDS. Period. Polytech. Chem. Eng. [Internet]. 1969 Jan. 1 [cited 2024 May 13];13(3):239-48. Available from: https://pp.bme.hu/ch/article/view/3376