1H and 2H NMR studies of water in work-free wheat flour doughs. | NobleID

Main

Mint Work Search Explore Works Knowledge Graph Citation Graph Bibliometrics Receipts

v1

1H and 2H NMR studies of water in work-free wheat flour doughs.

NobleID: NI5P29W59R21S21
Persistent link: https://nobleid.org/ark:/48914/w1/20260515/DFFDCAC9

Type:Journal Article

0 views

Support unavailableClaim Your Authorship

Embeddable Badge

[![NobleID](https://www.nobleid.org/api/badge/DFFDCAC9.svg?ark=w1%2F20260515%2FDFFDCAC9&value=id)](https://nobleid.org/work/w1/20260515/DFFDCAC9)

ARK Inflections

Metadata Policy

Metadata Formats

Bibliometric Analysis

Impact metrics, research fronts, co-authorship networks →

Authors & Claims

Paper Authors

Claim authorship of this work

info@nobleid.org

About FAQ Terms Policy Persistence & Resolver Service Policy