Cooking effects on water distribution in potatoes using nuclear magnetic resonance relaxation

Margit Mortensen; Anette K. Thybo; Hanne C. Betram; Henrik J. Andersen; Søren Balling Engelsen

doi:10.1021/jf0479214

Cooking effects on water distribution in potatoes using nuclear magnetic resonance relaxation

Margit Mortensen, Anette K. Thybo, Hanne C. Betram, Henrik J. Andersen, Søren Balling Engelsen

Research output: Contribution to journal › Journal article › Research › peer-review

40 Citations (Scopus)

Abstract

Udgivelsesdato: JUL 27

Original language	English
Journal	Journal of Agricultural and Food Chemistry
Volume	53
Issue number	15
Pages (from-to)	5976-5981
Number of pages	6
ISSN	0021-8561
DOIs	https://doi.org/10.1021/jf0479214
Publication status	Published - 2005

Access to Document

10.1021/jf0479214

Cite this

Cooking effects on water distribution in potatoes using nuclear magnetic resonance relaxation. / Mortensen, Margit; Thybo, Anette K.; Betram, Hanne C.; Andersen, Henrik J.; Engelsen, Søren Balling.

In: Journal of Agricultural and Food Chemistry, Vol. 53, No. 15, 2005, p. 5976-5981.

Research output: Contribution to journal › Journal article › Research › peer-review

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AU - Mortensen, Margit

AU - Thybo, Anette K.

AU - Betram, Hanne C.

AU - Andersen, Henrik J.

AU - Engelsen, Søren Balling

PY - 2005

Y1 - 2005

N2 - Udgivelsesdato: JUL 27

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JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

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