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The influence of extruded flour on water content and retrogradation process in muffins during storage: NMR relaxation

Andrey Sergeev1, Srinivas Mettu2,3, Victoria Zaborova4,5

  • 1Semenov Institute of Chemical Physics RAS, Kosygin street 4, Moscow, Russia 119991.

Journal of Food Science and Technology
|April 26, 2021
PubMed

Keywords:
NMR relaxationProton mobilityshelf life of extruded flour

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