Water mobility and association by 1H NMR and diffusion experiments in simple model bread dough systems containing organic acids-Reference-Cited by-同舟云学术

Water mobility and association by 1H NMR and diffusion experiments in simple model bread dough systems containing organic acids

Author:

Hopkins Erin J.,Newling Benedict,Hucl Pierre,Scanlon Martin G.,Nickerson Michael T.

Funder

Western Grains Research Foundation

Saskatchewan Agricultural Development Fund

Natural Sciences and Engineering Research Council of Canada

Collaborative Research Development Program

Canada Bread Corporation (Toronto, ON)

Canada Institute of Health Research

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference53 articles.

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

5. The impact of salt reduction in bread: A review;Belz;Critical Reviews in Food Science and Nutrition,2012

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