The influence of extruded flour on water content and retrogradation process in muffins during storage: NMR relaxation study
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-020-04921-5.pdf
Reference19 articles.
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2. Assifaoui A, Champion D, Chiotelli E, Verel A (2006) Characterization of water mobility in biscuit dough using a low-field 1H NMR technique. Carbohyd Polym 64(2):197–204
3. Avrami M (1941) Granulation, phase change, and microstructure. J Chem Phys 9:177–184
4. Baik MY, Chinachoti P (2001) Effect of glycerol and moisture gradient on thermo-mechanical properties of white bread. J Agric Food Chem 49:4031–4038
5. Balaeva EV (2013) Kandidate degree theses. IIA, Moscow
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