#NMR spectroscopy sheds light on the chemical fate of ascorbic acid (AH2) in #bread making. AH2 is used as wheat flour improver in baked goods.
#VLAIO #O&O-OxiDough #FIBRAXFUN
@kuleuvenuniversity.bsky.social @nmr900.bsky.social @fwovlaanderen.bsky.social
www.mdpi.com/1420-3049/30...