Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
August 1, 1963Journal of the Science of Food and Agriculture

Oxidation by molecular oxygen of thiol groups in unleavened doughs from normal and defatted wheat flours

View Full Paper
Ask AI
Bookmark
Share

Authors

ABA.H. BloksmaNetherlands Organisation for Applied Scientific Research

Discussion

Loading...

Member takes

Implication

Key Points

Key points are not available for this paper at this time.

Cite This Study

A.H. Bloksma (1963) studied this question.

synapsesocial.com/papers/6a869c01adfdeade3289c7cfhttps://doi.org/10.1002/jsfa.2740140801
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Rǒle of disulphide exchange reactions in the relaxation of strains introduced in dough1961 · 19 citations
  2. 2Proteins in Flour, Review of Physical Characteristics of Gluten and Reactive Groups Involved in Change in Oxidation. Garvan Medal Address1954 · 19 citations
  3. 3The oxidation of protein thiol groups by iodate, bromate and persulphate1961 · 48 citations