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APA Citation
King, B. L., Taylor, J., & Taylor, J. R. (2016). formation of a viscoelastic dough from isolated total zein (α-, β- and γ-zein) using a glacial acetic acid treatment. Journal of cereal science, 71, 250–257. http://access.bl.uk/ark:/81055/vdc_100038466912.0x000050