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Journal description
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Details for article 64 of 72 found articles
| Title: |
The effects of sodium reduction on the gas phase of bread doughs using synchrotron X-ray microtomography |
| Author: |
Sun, Xinyang Scanlon, Martin G. Guillermic, Reine-Marie Belev, George S. Webb, M. Adam Aritan, Serdar Nickerson, Michael T. Koksel, Filiz |
| Appeared in: |
Food research international |
| Paging: | Volume 130 () nr. C pages p. |
| Year: |
2020 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 64 of 72 found articles
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