Temperature-Associated Proton Dynamics in Wheat...

Food and Bioprocess Technology 2015 / 4 Vol. 8; Iss. 4

Temperature-Associated Proton Dynamics in Wheat Starch-Based Model Systems and Wheat Flour Dough Evaluated by NMR

Rondeau-Mouro, C., Cambert, M., Kovrlija, R., Musse, M., Lucas, T., Mariette, F.
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Volume:
8
Language:
english
Journal:
Food and Bioprocess Technology
DOI:
10.1007/s11947-014-1445-0
Date:
April, 2015
File:
PDF, 789 KB
english, 2015
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