- Tytuł :
- Use of the H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content.
- Autorzy :
- Źródło :
- Food chemistry [Food Chem] 2021 Feb 15; Vol. 338, pp. 128120. Date of Electronic Publication: 2020 Sep 19.
- Typ publikacji :
- Journal Article
- MeSH Terms :
-
Cooking*
Proton Magnetic Resonance Spectroscopy *
Bread/*analysis
Flour/*analysis
Triticum/*chemistry
Water/*analysis
Time Factors -
Czasopismo naukowe