
TY  - JOUR
A1  - Mauritzen, CM 
A1  - Stewar, PR 
T1  - The Disulphide and Sulphydryl Content of Fractions Prepared by the Ultracentrifugation of Doughs Made from Wheat Flour
JF  - Australian Journal of Biological Sciences
JO  - Aust. Jnl. Of Bio. Sci.
Y1  - 1966
VL  - 19
IS  - 6
SP  - 1111
EP  - 1124
KW  - 
UR  - https://doi.org/10.1071/BI9661111 
N2  - 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. 
ER  -

