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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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