Nuclear magnetic resonance imaging and spectroscopic studies of wheat flake biscuits during baking
1995
Duce, S.L. | Ablett, S. | Darke, A.H. | Pickles, J. | Hart, C. | Hall, L.D.
Wheat flake biscuits of known moisture and lipid contents were studied by nuclear magnetic resonance (NMR) imaging (MRI) to determine whether the moisture content of these low moisture samples could be measured by this technique. The water and lipid components of the observed NMR image signal were assigned from a 1H relaxation study. A serial imaging study of the baking of a wheat flake biscuit mapped the spatial and temporal changes in moisture content across the biscuit during baking and resting.
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书目信息
Cereal chemistry
卷
72
期
1
页码
105
- 108
ISSN
0009-0352
出版者
Elsevier Science
其它主题
Baking quality
语言
英语
注释
2019-12-05
类型
Journal Article; Text
2024-02-28
MODS