ISSN:
1476-4687
Source:
Nature Archives 1869 - 2009
Topics:
Biology
,
Chemistry and Pharmacology
,
Medicine
,
Natural Sciences in General
,
Physics
Notes:
[Auszug] IN 1940 it was recognized by Sullivan, Ho we, Schmalz and Astleford1 that thiol groups and disulphide bonds were involved in determining the properties of dough. Due to lack of adequate experimental methods for determining these groupings, the precise connexion remained unknown. Recently, however, ...
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1038/186451a0
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