A NMR self-diffusion study of the porous structure of starch granules
The equilibrium self-diffusion of water contained within the porous structure of three different types of starch, viz. corn, wheat and potato starch was investigated. The samples were exposed to humid air until they reached a certain water content, the value of which was determined from the 1H NMR free induction decays. The water self-diffusion coefficient was determined by means of a p
