Browse Dept. of Food Science and Human Nutrition by Subject "quantum dots"
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In situ observation of the distribution and location of gliadin as a function of mixing time in wheat flour dough using quantum dots (2014-01-16)Gliadins are a group of cereal proteins extracted from wheat flour. Gliadins contribute to viscosity and extensibility in dough. In our study, distribution and location of gliadins as a function of mixing time ...