
%0 Journal Article
%A Mauritzen, CM 
%A Stewar, PR 
%T The Disulphide and Sulphydryl Content of Fractions Prepared by the Ultracentrifugation of Doughs Made from Wheat Flour
%J Australian Journal of Biological Sciences
%D 1966/12/01
%V 19
%N 6
%P 1111-1124
%K 
%R https://doi.org/10.1071/BI9661111
%U https://www.publish.csiro.au/paper/BI9661111 
%X Doughs made from Australian wheat flours were fractionated by ultracentrifugation. The disulphide and sulphydryl contents of the fractions were determined polarographically. A low molecular weight, sulphydryl-containing fraction was found in doughs made from poor quality flours. 
