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Nuclear Magnetic Resonance, Thermogravimetric and Differential Scanning Calorimetry for Monitoring Changes of Sponge Cakes During Storage at 20 °C and 65 % Relative Humidity
Botosoa, Eliot Patrick; Chèné, Christine; Blecker, Christophe et al.
2015In Food and Bioprocess Technology, 8, p. 1020-1031

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Nuclear Magnetic Resonance Thermogravimetric.pdf

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