Starch gelatinization measured by pulsed nuclear magnetic resonance

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Department of Food Technology, Universidade Federal do Ceará, Fortaleza, CE, CEP: 60021-970, Brazil ^{[1
]}

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]}

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]}

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CEREAL CHEM. | / 3卷 / 297-301期

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摘要：

Starch

引用

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HUTCHINS, DK
DAY, SM
BULLETIN OF THE AMERICAN PHYSICAL SOCIETY, 1968, 13 (01): : 47 - &
[12] PULSED NUCLEAR MAGNETIC RESONANCE IN ROTATING SOLIDS
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PHYSICAL REVIEW, 1967, 155 (02): : 321 - +
[13] PULSED NUCLEAR MAGNETIC RESONANCE IN CESIUM FLUORIDE
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DAY, SM
PHYSICAL REVIEW, 1969, 180 (02): : 432 - &
[14] INEXPENSIVE PULSED NUCLEAR MAGNETIC RESONANCE SPECTROMETER
DUBOIS, R
AMERICAN JOURNAL OF PHYSICS, 1971, 39 (10) : 1178 - &
[15] PERIODICALLY PULSED NUCLEAR MAGNETIC DOUBLE RESONANCE
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[16] SIMPLE BRIDGE FOR PULSED NUCLEAR MAGNETIC RESONANCE
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[17] MOISTURE DETERMINATION IN STARCH-RICH FOOD-PRODUCTS BY PULSED NUCLEAR MAGNETIC-RESONANCE
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[18] THE CRITICAL OVERLAP CONCENTRATION MEASURED BY PULSED-FIELD GRADIENT NUCLEAR-MAGNETIC-RESONANCE TECHNIQUES
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[19] STRUCTURAL-CHANGES IN COURSE OF BONE CONSERVATION MEASURED BY PULSED NUCLEAR MAGNETIC-RESONANCE TECHNIQUES
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[20] Nuclear magnetic resonance apparatus for pulsed high magnetic fields
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