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Effect of Fat Content on Water Sorption Properties of Biscuits Studied by Nuclear Magnetic Resonance

by Fa-yi Hao, Li-xin Lu and Chang-feng Ge

Journal of Food and Nutrition Research. 2014, 2(11), 814-818. DOI: 10.12691/jfnr-2-11-9
Pub. Date: November 02, 2014Views: 24853 Downloads: 20432Like: 39Citations: 1

Nuclear magnetic resonance water sorption isotherm transverse relaxation time biscuit fat content

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