Hydration studies of wheat starch, amylopectin, amylose gels and bread by proton magnetic resonance
Author:
Publisher
Elsevier BV
Subject
Materials Chemistry,Polymers and Plastics,Organic Chemistry
Reference10 articles.
1. Effect of storage temperature on the ageing of concentrated wheat starch gels
2. DMR study of D2O in native starches of different origins and amylose of type B
3. NMR-STUDY OF WATER IN SOME STARCHES AND VEGETABLES
4. Water Binding of Wheat Flour Doughs and Breads as Studied by Deuteron Relaxation
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