Journal
POLIMEROS-CIENCIA E TECNOLOGIA
Volume 22, Issue 5, Pages 486-490Publisher
ASSOC BRASIL POLIMEROS
DOI: 10.1590/S0104-14282012005000062
Keywords
Starch; food biopolymers; commercial flour; low field NMR
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Four commercial flour samples with starch components were studied. They were characterized by Infrared spectroscopy, X-ray diffraction, thermogravimetric analysis and low field NMR (T1H).
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