Use of 1H cross-relaxation nuclear magnetic resonance spectroscopy to probe the changes in bread and its components during aging-Reference-Cited by-同舟云学术

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Use of 1H cross-relaxation nuclear magnetic resonance spectroscopy to probe the changes in bread and its components during aging

Published:2002-02 Issue:2 Volume:337 Page:147-153
ISSN:0008-6215
Container-title:Carbohydrate Research
language:en
Short-container-title:Carbohydrate Research

Author:

Vodovotz Yael,Vittadini Elena,Sachleben Joseph R

Publisher

Elsevier BV

Subject

Organic Chemistry,Biochemistry,General Medicine,Analytical Chemistry

Reference21 articles.

1. Mechanism of Staling: An Overview;Schiraldi,2000

2. The ageing of gels from starches of different amylose/amylopectin content studied by differential scanning calorimetry

3. The Significance of Water in the Baking Process;Ablett,1986

4. Water Binding of Wheat Flour Doughs and Breads as Studied by Deuteron Relaxation

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4. Low Field NMR Studies of Wheat Bread Enriched with Potato Juice During Staling;Open Agriculture;2019-07-23

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