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Journal: FoodsVolume: 14Number: 2184
Article: The Effect of β-Glucans from Oats and Yeasts on the Dynamics of Ice Crystal Growth in Acidophilic Ice Cream Based on Liquid Hydrolyzed Whey Concentrate
- Authors:
- Artur Mykhalevych1,
- Galyna Polishchuk2 and
- Agata Znamirowska-Piotrowska3
- et al.
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