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

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作者：
LASZTITY, R
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PERIODICA POLYTECHNICA-CHEMICAL ENGINEERING | 1969年 / 13卷 / 03期
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TQ [化学工业];
学科分类号：
0817 ;
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页码：239 / &
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