Study of caking in powdered foods using nuclear magnetic resonance spectroscopy

Journal of Food Science

Volumn 65, Issue 1, 2000, Pages 134-138

  Chung, M S ^a   Ruan, R R ^b   Chen, P ^b   Chung, S H ^a   Ahn, T H ^a   Lee, K H ^a  

^a OTTOGI Corporation   (South Korea)

^b UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Caking; Molecular mobility; NMR; Powder; Relaxation; T2

Indexed keywords

EID: 0034077146     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2000.tb15968.x     Document Type: Article

References (15)

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