Observation by solid-state 3C CP MAS NMR spectroscopy of the transformations of wheat starch associated with the making and staling of bread

@inproceedings{Morgan1992ObservationBS,
  title={Observation by solid-state 3C CP MAS NMR spectroscopy of the transformations of wheat starch associated with the making and staling of bread},
  author={Keith Raymond Morgan and Richard H Furneaux and Roger Stanley},
  year={1992}
}
Abstract Wheat starch and wheat starch gels were characterised by 13 C CP MAS NMR spectroscopy. It was found that rotating-frame relaxation rates were signif the increase in crystallinity over a period of time. Starch gels were found to contain three distinct components: amorphous regions, crystalline region