Assertion: cysteine's property | /r/HasProperty | induced change
Facets:
value: by cysteine
type: OTHER
Source sentences:
text: Fundamental (rheometer) and empirical (texture analyser) rheological measurements have shown that dough viscoelastic properties (ranging from more solid-like to more fluid-like) were affected by cysteine and kneading conditions even if induced changes by cysteine were substantially larger than those induced by mixing time.