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- Remmerie, Ella [remove] 1
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- Bread making -- Starch -- Amylose -- Amylopectin -- Water -- Temperature-controlled time domain proton nuclear magnetic resonance -- Proton mobility -- In situ analysis 1
- Food -- Analysis -- Periodicals 1
- Food -- Composition -- Periodicals 1
- TD 1H NMR time domain proton nuclear magnetic resonance -- AM amylose -- AP amylopectin -- BStA Bacillus stearothermophilus α-amylase -- DP degree of polymerization -- CHL carbohydrate leaching -- GBSSI granule-bound starch synthase I -- SSIIa starch synthase IIa -- MW molecular weight -- NIL near-isogenic line -- H-AP high-amylopectin -- MC moisture content -- DMSO dimethylsulfoxide -- WRC water retention capacity -- dm dry matter -- T2 relaxation time transverse relaxation time -- FID free induction decay -- CPMG Carr-Purcell-Meiboom-Gill -- DSC differential scanning calorimetry -- ΔHAP melting enthalpy of AP crystals during gelatinization -- SP swelling power -- au arbitrary units 1