Water molecular dynamics during bread staling by Nuclear Magnetic Resonance

Author:

Curti Elena,Bubici Salvatore,Carini Eleonora,Baroni Simona,Vittadini Elena

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

1. Structure-Property Relationships in foods, in “Food materials Science;Aguilera,2008

2. Effects of glycerol and moisture gradient on thermo-mechanical properties of white bread;Baik;Journal of Agricultural and Food Chemistry,2001

3. Applications of field cycling relaxometry to food characterization;Baroni,2008

4. Relaxometric studies for food characterization: the case of balsamic and Traditional balsamic Vinegars;Baroni;Journal of Agricultural and Food Chemistry,2009

5. Uniform-Penalty inversion of Multiexponential decay data;Borgia;Journal of Magnetic Resonance,1998

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