Characterization of Gluten-free Bread Crumb baked at...

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Magnetic Resonance in Chemistry 2019 / 01

Characterization of Gluten-free Bread Crumb baked at Atmospheric and Reduced Pressures using TD-NMR

Rondeau-Mouro, C., Godfrin, C., Cambert, M., Rouillac, J., Diascorn, Y., Lucas, T., Grenier, D.
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Language:
english
Journal:
Magnetic Resonance in Chemistry
DOI:
10.1002/mrc.4829
Date:
January, 2019
File:
PDF, 761 KB
english, 2019
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