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HARVARD Citation
Strybulevych, A. et al. (2019). Velocity and attenuation analysis methods for characterizing the properties of wheat flour noodle dough. Cereal chemistry. 96 (4), pp. 647-654. [Online].
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Strybulevych, A. et al. (2019). Velocity and attenuation analysis methods for characterizing the properties of wheat flour noodle dough. Cereal chemistry. 96 (4), pp. 647-654. [Online].