Browsing by Subject "datem"
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Modifications in visco-elasticity of gluten by diacetyl tartaric acid ester of monoglyceride (DATEM), ascorbic acid, urea and dithiothreitol and its effects on mixing and baking properties in commercial wheat flours
(2009-12)Scope and Method of Study: Quality and structure of gluten is one of the determining factors of baking quality in wheat flours. Changes in structure and quality of gluten at molecular level are dependent on different ...