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Study on the effects of wheat bran incorporation on water mobility and biopolymer behavior during bread making and storage using time-domain 1 H NMR relaxometry

EngineeringFood PhysicH Nmr RelaxometryFood BiophysicsBiochemical EngineeringFood TechnologyWheat Bran IncorporationBiopolymersWater MobilityFood EngineeringBiophysicsHealth Sciences