Cite
MLA Citation
E. Curti et al.. “The use of two-dimensional NMR relaxometry in bread staling: a valuable tool?.” Food chemistry, vol. 237, 2017, pp. 766–772. http://access.bl.uk/ark:/81055/vdc_100049822071.0x000031
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E. Curti et al.. “The use of two-dimensional NMR relaxometry in bread staling: a valuable tool?.” Food chemistry, vol. 237, 2017, pp. 766–772. http://access.bl.uk/ark:/81055/vdc_100049822071.0x000031