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Effect of oat’s soluble fibre (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties

✍ Scribed by M.P. Piñero; K. Parra; N. Huerta-Leidenz; L. Arenas de Moreno; M. Ferrer; S. Araujo; Y. Barboza

No coin nor oath required. For personal study only.

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