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Journal: Foods, 2020
Volume: 9
Number: 1412

Article: Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten
Authors: by Ada Krawęcka, Aldona Sobota and Emilia Sykut-Domańska
Link: https://www.mdpi.com/2304-8158/9/10/1412

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