Micro-computed tomographic and proton NMR characterization of cooked noodles and their correlation with conventional methods
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DOI: 10.1016/j.jfoodeng.2019.109765
Abstract: Abstract Microcomputed tomography (micro-CT) and proton NMR were applied to quantitatively characterize the structural changes of noodles depending on cooking times, and then compared with conventional methods. In the micro-CT analysis, the cooked and uncooked… read more here.
Keywords: proton nmr; water; methods micro; cooked noodles ... See more keywords