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

Crossref DOI link: https://doi.org/10.1007/s13197-020-04921-5

Published Online: 2020-11-27

Published Print: 2021-05

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Sergeev, Andrey

Mettu, Srinivas https://orcid.org/0000-0002-8645-8818
Zaborova, Victoria
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Text and Data Mining valid from 2020-11-27

Version of Record valid from 2020-11-27
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Article History

Revised: 22 October 2020

Accepted: 18 November 2020

First Online: 27 November 2020