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HARVARD Citation
Hesso, N. et al. (2015). Monitoring the crystallization of starch and lipid components of the cake crumb during staling. Carbohydrate polymers. pp. 533-538. [Online].
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Hesso, N. et al. (2015). Monitoring the crystallization of starch and lipid components of the cake crumb during staling. Carbohydrate polymers. pp. 533-538. [Online].