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HARVARD Citation
Lu, Z. et al. (n.d.). 1H Nuclear Magnetic Resonance (NMR) and Differential Scanning Calorimetry (DSC) Studies of Water Mobility in Dough Systems Containing Barley Flour. Cereal chemistry. 90 (2), pp. 120-126. [Online].
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Lu, Z. et al. (n.d.). 1H Nuclear Magnetic Resonance (NMR) and Differential Scanning Calorimetry (DSC) Studies of Water Mobility in Dough Systems Containing Barley Flour. Cereal chemistry. 90 (2), pp. 120-126. [Online].