What are the contributions of NMR methods to characterize in real time starchy foods and materials ?

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SPIRE - Sciences Po Institutional REpository
Published
2025-06-02
Primary Topic
Food composition and properties
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article
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article

What are the contributions of NMR methods to characterize in real time starchy foods and materials ?

Ruzica Ferbus, anne-laure Rollet, Corinne Rondeau-Mouro, Elham Rahkshi
SPIRE - Sciences Po Institutional REpository
Food composition and properties
article

What are the contributions of NMR methods to characterize in real time starchy foods and materials ?

Ruzica Ferbus, anne-laure Rollet, Corinne Rondeau-Mouro, Elham Rahkshi
article en

Abstract

No abstract available for this paper.
SPIRE - Sciences Po Institutional REpository
Centre National de la Recherche Scientifique (FR), Institut Agro Rennes-Angers (FR), Sorbonne Université (FR), PHENIX laboratory (FR)
Zero hunger
Openalex Percentile: Top 30%
Food composition and properties
OpenAlex
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What are the contributions of NMR methods to characterize in real time starchy foods and materials ? — Ruzica Ferbus, anne-laure Rollet, et al. · SPIRE - Sciences Po Institutional REpository (2025) | TGRS Research Map | TGRS