The use of time domain 1 H NMR to study proton dynamics in starch‐rich foods: A review
Author:
Affiliation:
1. Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) KU Leuven Leuven Belgium
2. Biscuiterie Thijs Herentals Belgium
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.13029
Reference244 articles.
1. 13C and pulse nuclear magnetic resonance spectroscopy of wheat proteins
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3. Hydration of Gluten: A Dielectric, Calorimetric, and Fourier Transform Infrared Study
4. Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations
5. Characterization of water mobility in biscuit dough using a low-field 1H NMR technique
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