NMR relaxometry as a tool to understand the effect of microwave heating on starch-water interactions and gelatinization behavior
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference36 articles.
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3. Rheological properties of gluten-free bread formulations;Demirkesen;Journal of Food Engineering,2010
4. 1H NMR studies of starch–water interactions during microwave heating;Fan;Carbohydrate Polymers,2013
5. The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches;Fredriksson;Carbohydrate Polymers,1998
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