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1 Ergebnisse
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Effect of low ion concentrations on thiol oxidation rates, ..:
Cao, Wei
;
Pink, David A.
;
Joye, Iris J.
Journal of Cereal Science. 99 (2021) - p. 103204 , 2021
Link:
https://doi.org/10.1016/j.jcs.2021.103204
RT Journal T1
Effect of low ion concentrations on thiol oxidation rates, protein crosslinking, water mobility and rheology of hard wheat flour dough
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.jcs.2021.103204&Exemplar=1&LAN=DE A1 Cao, Wei A1 Pink, David A. A1 Joye, Iris J. PB Elsevier BV YR 2021 SN 0733-5210 JF Journal of Cereal Science VO 99 SP 103204 LK http://dx.doi.org/https://doi.org/10.1016/j.jcs.2021.103204 DO https://doi.org/10.1016/j.jcs.2021.103204 SF ELIB - SuUB Bremen
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