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    Fat and Moisture Content in Chinese Fried Bread Sticks: Assessment and Rapid Near-Infrared Spectroscopic Method Development

    Fat and Moisture Content in Chinese Fried Bread Sticks: Assessment and Rapid Near-Infrared Spectroscopic Method Development by Zhuqing Xiao, Keqiang Lai, Rui Du, Yungang Shen, Xiaohua Sun, Yun Pan, Barbara A. Rasco, Yiqun Huang

    Published 2013-01-01
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