The use of two-dimensional NMR relaxometry in bread staling: a valuable tool?

E Curti1, E Carini1, M F Cobo2

  • 1Siteia.Parma Interdepartmental Centre, University of Parma, Parco Area Delle Scienze 181/a, 43124 Parma, Italy; Department of Food and Drug, University of Parma, Parco Area Delle Scienze 47/a, 43124 Parma, Italy.

Food Chemistry
|August 3, 2017
PubMed

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