[ENZYMATIC REDUCTION OF SULFIDE BONDS IN PROTEINS AND LOW-MOLECULAR SUBSTANCES OF WHEAT FLOUR].
D002623:Chemistry Techniques, Analytical; D005433:Flour; D008970:Molecular Weight; D010938:Plant Oils; D010940:Plant Proteins; D011506:Proteins; D012313:RNA; D012106:Research; D013438:Sulfhydryl Compounds; D013440:Sulfides; D014908:Triticum
D010938:Plant Oils; D010940:Plant Proteins; D011506:Proteins; D013438:Sulfhydryl Compounds; D013440:Sulfides; D012313:RNA
CHEMISTRY, ANALYTICAL; EXPERIMENTAL LAB STUDY; FLOUR; MOLECULAR WEIGHT; PLANT PROTEINS; RNA; SULFHYDRYL COMPOUNDS; SULFIDES; WHEAT
FERMENTATOVNOE VOSSTANOVLENIE DISUL'FIDNYKH SVIAZE I V BELKAKH I NIZKOMOLEKULIARNYKH VESHCHESTVAKH PSHENICHNO I MUKI.