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HARVARD Citation
Sun, X. et al. (2020). The effects of sodium reduction on the gas phase of bread doughs using synchrotron X-ray microtomography. Food research international. p. . [Online].
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Sun, X. et al. (2020). The effects of sodium reduction on the gas phase of bread doughs using synchrotron X-ray microtomography. Food research international. p. . [Online].