The influence of extruded flour on water content and retrogradation process in muffins during storage: NMR relaxation study
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04921-5
Abstract: A comparative study of the moisture content, mobility of water protons and retrogradation process in muffin samples with the addition of extruded (ME) flour (10%) during storage (14 days) was carried out and compared to control… read more here.
Keywords: retrogradation process; relaxation; water; extruded flour ... See more keywords