1H nuclear magnetic resonance (NMR) and differential scanning calorimetry (DSC) studies of water mobility in dough systems containing barley flour

Cereal Chemistry

Volumn 90, Issue 2, 2013, Pages 120-126

  Lu, Zhanhui ^a   Seetharaman, Koushik ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

CALORIMETERS; DIFFERENTIAL SCANNING CALORIMETRY; FREEZING; MOISTURE DETERMINATION; REFRIGERATORS; WATER CONTENT;

BARLEY FLOURS; CLASSIFIEDS; DIFFERENTIAL SCANNING CALORIMETRIC MEASUREMENTS; GLUCANS; MEASUREMENTS OF; PEAK TIME; SPIN-SPIN RELAXATION TIME; WATER BEHAVIOR; WATER MOBILITY; WHOLE GRAINS;

NUCLEAR MAGNETIC RESONANCE;

EID: 84876373821     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-09-12-0116-R     Document Type: Article

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