Investigation of bound and free water in plant-based food material using NMR T 2 relaxometry

Published 2016 View Full Article

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Title
Investigation of bound and free water in plant-based food material using NMR T 2 relaxometry
Authors
Keywords
Strongly bound water, Loosely bound water, Free water, Plant-based food material, Food processing
Journal
Innovative Food Science & Emerging Technologies
Volume 38, Issue -, Pages 252-261
Publisher
Elsevier BV
Online
2016-10-22
DOI
10.1016/j.ifset.2016.10.015

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