Rheological behaviour of biscuit dough in relation to water mobility
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2006.01469.x/fullpdf
Reference14 articles.
1. Overview of NMR applications in food science
2. Characterization of water mobility in biscuit dough using a low-field 1H NMR technique
3. The influence of time and conditions of harvest on the functional behaviour of cassava starch—a proton NMR relaxation study
4. 1H NMR studies of molecular mobility in wheat starch
5. NMR-baking and Multivariate Prediction of Instrumental Texture Parameters in Bread
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