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APA Citation
Ding, X., Zhang, H., Wang, L., Qian, H., Qi, X., & Xiao, J. (n.d.). effect of barley antifreeze protein on thermal properties and water state of dough during freezing and freeze-thaw cycles. Food hydrocolloids, 47, 32–40. http://access.bl.uk/ark:/81055/vdc_100042396311.0x000034