Dynamic rheological properties and bread-making qualities of wheat gluten: Effects of urea and dithiothreitol

Journal of the Science of Food and Agriculture

Volumn 85, Issue 2, 2005, Pages 337-341

  Khatkar, Bhupendar S ^a  

^a GURU JAMBHESHWAR UNIVERSITY OF SCIENCE AND TECHNOLOGY   (India)

Author keywords

Dithiothreitol; Dynamic rheology; Elastic modulus (G ); Gluten; Loss tangent (tan ); Urea; Viscous modulus (G )

Indexed keywords

TRITICUM AESTIVUM;

EID: 12244268245     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1974     Document Type: Article

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