Molecular dynamics of starch and water during bread making monitored with temperature-controlled time domain 1H NMR-Reference-Cited by-同舟云学术

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Molecular dynamics of starch and water during bread making monitored with temperature-controlled time domain 1H NMR

Published:2019-05 Issue: Volume:119 Page:675-682
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Nivelle Mieke A.^ORCID,Beghin Alice S.,Bosmans Geertrui M.,Delcour Jan A.

Funder

KU Leuven

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

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2. Protein (crude) in animal feed: Combustion method (990.03);AOAC,1995

3. Rheological behaviour of biscuit dough in relation to water mobility;Assifaoui;International Journal of Food Science and Technology,2006

4. Fast X-ray tomography analysis of bubble growth and foam setting during breadmaking;Babin;Journal of Cereal Science,2006

5. Starch gelatinization phenomena studied by differential scanning calorimetry;Biliaderis;Journal of Food Science,1980

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