Influence of β-Glucan Structures and Contents on the Functional Properties of Low-Fat Ice Cream During Storage
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Title
Influence of β-Glucan Structures and Contents on the Functional Properties of Low-Fat Ice Cream During Storage
Authors
Keywords
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Journal
POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES
Volume -, Issue -, Pages 233-240
Publisher
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
Online
2020-06-09
DOI
10.31883/pjfns/120915
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