Journal of Modern Physics
Vol.4 No.10B(2013), Paper ID 38732, 8
pages
DOI:10.4236/jmp.2013.410A2001
Rheological Characteristics of Gluten after Modified by DATEM, Ascorbic Acid, Urea and DTT Using Creep-Recovery Test
Pavalee Chompoorat, Amogh Ambardekar, Steven Mulvaney, Patricia Rayas-Duarte
Robert M Kerr Food & Agricultural Products Center, Oklahoma State University, Stillwater, USA
Robert M Kerr Food & Agricultural Products Center, Oklahoma State University, Stillwater, USA
Department of Food Science, Cornell University, Ithaca, USA
1Robert M Kerr Food & Agricultural Products Center, Oklahoma State University, Stillwater, USA
2Department of Biochemistry and Molecular Biology, Oklahoma State University, Stillwater, USA
Copyright © 2013 Pavalee Chompoorat, Amogh Ambardekar, Steven Mulvaney, Patricia Rayas-Duarte et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
P. Chompoorat, A. Ambardekar, S. Mulvaney and P. Rayas-Duarte, "Rheological Characteristics of Gluten after Modified by DATEM, Ascorbic Acid, Urea and DTT Using Creep-Recovery Test,"
Journal of Modern Physics, Vol. 4 No. 10B, 2013, pp. 1-8. doi:
10.4236/jmp.2013.410A2001.