Self-Diffusion Coefficient of Water in Tofu Determined by Pulsed Field Gradient Nuclear Magnetic Resonance
Author:
Affiliation:
1. School of Life Science and Biotechnology, Korea University, Seoul, 136-701 Korea
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0519360
Reference29 articles.
1. A simple method for determination of tryptophan in food samples
2. Nuclear magnetic resonance studies of wheat starch pastes
3. Gel structure and water diffusion phenomena in starch gels studied by pulsed field gradient stimulated echo NMR
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