gluten: Gluten

Description Usage References Examples

Description

Pure wheat gluten and pure wheat starch were mixed at gluten ratios ranging from 0 to 100 %, in 20 % increments. The samples were set in a cell with a quartz glass window, and the samples were pressed against the glass to obtain a flat surface. This dataset contains fluorescence excitation-emission profiles of each samples with 8 replicates. To save space, only the data with gluten ratios ranging from 0 to 60 % was provided.

Usage

1
data("gluten")

References

Kokawa, M., Fujita, K., Sugiyama, J., Tsuta, M., Shibata, M., Araki, T., & Nabetani, H. (2012). Quantification of the distributions of gluten, starch and air bubbles in dough at different mixing stages by fluorescence fingerprint imaging. Journal of Cereal Science, 55(1), 15–21.

Examples

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EEM documentation built on May 2, 2019, 5:58 a.m.

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