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Journal: Foods, 2022
Volume: 11
Number: 228

Article: Impact of Enzymatic Hydrolysis and Microfluidization on the Techno-Functionality of Oat Bran in Suspension and Acid Milk Gel Models
Authors: by Natalia Rosa-Sibakov, Maria Julia de Oliveira Carvalho, Martina Lille and Emilia Nordlund
Link: https://www.mdpi.com/2304-8158/11/2/228

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