Use of the 1H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content
Ottavia Parenti, Lorenzo Guerrini, Bruno Zanoni, Mia Marchini, Maria Grazia Tuccio, Eleonora Carini
Topics & Concepts
ChemistryProton NMRProtonWater contentContent (measure theory)Analytical Chemistry (journal)Food scienceChromatographyOrganic chemistryMathematicsPhysicsMathematical analysisEngineeringQuantum mechanicsGeotechnical engineeringFood composition and propertiesMicrobial Metabolites in Food BiotechnologySeed and Plant Biochemistry