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|Title:||Bread baking and its color kinetics modeled by the spatial reaction engineering approach (S-REA)|
|Citation:||Putranto A., Chen X.D., Zhou W. (2015). Bread baking and its color kinetics modeled by the spatial reaction engineering approach (S-REA). Food Research International 71 : 58-67. ScholarBank@NUS Repository. https://doi.org/10.1016/j.foodres.2015.01.029|
|Source Title:||Food Research International|
|Appears in Collections:||Staff Publications|
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