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Volumn 337, Issue 2, 2002, Pages 147-153

Use of 1H cross-relaxation nuclear magnetic resonance spectroscopy to probe the changes in bread and its components during aging

(3) Vodovotz, Y a,b Vittadini, E b Sachleben, J R b

a OTTERBEIN UNIVERSITY (United States)

b OHIO STATE UNIVERSITY (United States)

Author keywords

Bread staling; Molecular mobility; Proton cross relaxation NMR; Starch retrogradation

Indexed keywords

ENTHALPY; GELATION; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; POLYMERS; SPECTRUM ANALYSIS;

MOLECULAR MOBILITY;

STARCH;

AMYLOPECTIN; GLUTEN; STARCH;

ARTICLE; BREAD; CRYSTALLIZATION; DECOMPOSITION; DOUGH; ENTHALPY; FLOUR; GELATINIZATION; MOLECULAR DYNAMICS; PRIORITY JOURNAL; PROTON NUCLEAR MAGNETIC RESONANCE; STORAGE; WATER CONTENT; WHEAT;

BREAD; GLUTEN; MAGNETIC RESONANCE SPECTROSCOPY; STARCH;

TRITICUM AESTIVUM;

EID: 0036155234 PISSN: 00086215 EISSN: None Source Type: Journal
DOI: 10.1016/S0008-6215(01)00293-2 Document Type: Article

Times cited : (33)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.