Cite
APA Citation
Lu, Z., & Seetharaman, K. (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), 120–126. http://access.bl.uk/ark:/81055/vdc_100056928119.0x000052