Self-diffusion coefficient of water in tofu determined by pulsed field gradient nuclear magnetic resonance

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 1, 2006, Pages 219-223

  Young, Shick Hong ^a   Cherl, Ho Lee ^a  

^a Korea University   (South Korea)

Author keywords

PFG NMR; Soy protein isolate (SPI); Soybean curd; Tofu; Water self diffusion coefficient

Indexed keywords

WATER;

ARTICLE; CHEMISTRY; DIFFUSION; METHODOLOGY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PHYSICAL CHEMISTRY; SOYBEAN;

CHEMISTRY, PHYSICAL; DIFFUSION; MAGNETIC RESONANCE SPECTROSCOPY; SOY FOODS; WATER;

GLYCINE MAX;

EID: 31044455167     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0519360     Document Type: Article

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