Work

Use of 1H cross-relaxation nuclear magnetic resonance spectroscopy to probe the changes in bread and its components during aging

Year: 2002

Type: article

Source: Carbohydrate Research

DOI: 10.1016/s0008-6215(01)00293-2

Authors: Yael Vodovotz, Elena Vittadini, Joseph R Sachleben

Institutions: The Ohio State University, Johnson Space Center

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

Open Access status: closed

OpenAlex ID: W2022246165

FWCI: 1.748

Cites: 25

Cited by: 39

Related to: 10