Low field nmr studies of wheat bread enriched with potato juice during staling

HIGHLIGHTS

• who: Bread staling and colleagues from the of Food Technology of Plant Origin, oznań University of Life Sciences, Nutrition, Poznań University of Life Sciences, Poznań, Poland have published the research work: Low Field NMR Studies of Wheat Bread Enriched with Potato Juice During Staling, in the Journal: (JOURNAL)
• what: The research reported in this paper was aimed at investigating the effect of replacing wheat flour with spray-dried (SDPJ) at 2.5% 5% and 7.5% on behavior during 1H Nuclear Magnetic Resonance (NMR) was used to analyze the impact of SDPJ on the dynamics . . .
  

   

  

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