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Water Self-Diffusion Coefficient and Staling of White Bread as Affected by Glycerol
Baik, Moo-Yeol, Chinachoti, PavineeVolume:
80
Language:
english
Journal:
Cereal Chemistry
DOI:
10.1094/CCHEM.2003.80.6.740
Date:
November, 2003
File:
PDF, 159 KB
english, 2003