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Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 19, Iss 1, Pp 107-127 (2023)
Introduction The most important component of wheat proteins is gluten, and the most prominent bonds in gluten are disulfide bonds, which bind glutenin subunits. Therefore, oxidizing and reducing agents with great effects on the thiol-disulfide system
Externí odkaz:
https://doaj.org/article/1aeef2b5cf8448e8ba5757145e40cabf
