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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

Crossref DOI link: https://doi.org/10.1007/s11947-014-1467-7

Published Online: 2015-01-13

Published Print: 2015-05

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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