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APA Citation
Strybulevych, A., Diep, S., Daugelaite, D., Guillermic, R., Page, J. H., Hatcher, D. W., & Scanlon, M. G. (2019). velocity and attenuation analysis methods for characterizing the properties of wheat flour noodle dough. Cereal chemistry, 96(4), 647–654. http://access.bl.uk/ark:/81055/vdc_100086848177.0x000064