Molecular changes in soy and wheat breads during storage as probed by nuclear magnetic resonance (NMR)

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 14, 2007, Pages 5850-5857

  Lodi, Alessia ^a   Tlziani, Stefano ^b   Vodovotz, Yael ^a  

^a OHIO STATE UNIVERSITY   (United States)

^b UNIVERSITY OF BIRMINGHAM   (United Kingdom)

Author keywords

Bread; Cross relaxation; Lipid; Relaxation times; Water

Indexed keywords

ARTICLE; BREAD; CHEMISTRY; FOOD PRESERVATION; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PRUNUS; SOYBEAN; WHEAT;

BREAD; FOOD PRESERVATION; MAGNETIC RESONANCE SPECTROSCOPY; PRUNUS; SOYBEANS; TRITICUM;

PRUNUS DULCIS; TRITICUM AESTIVUM;

EID: 34547106066     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf070636a     Document Type: Article

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