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HARVARD Citation
Silvas‐García, M. et al. (2016). Effect of freezing rate and storage on the rheological, thermal and structural properties of frozen wheat dough starch. Stärke. pp. 1103-1110. [Online].
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Silvas‐García, M. et al. (2016). Effect of freezing rate and storage on the rheological, thermal and structural properties of frozen wheat dough starch. Stärke. pp. 1103-1110. [Online].