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Evaluation of the fermentability of oat fractions obtained by debranning using lactic acid bacteria

✍ Scribed by G. Kedia; J.A. Vázquez; S.S. Pandiella

Book ID: 108840097
Publisher: John Wiley and Sons
Year: 2008
Tongue: English
Weight: 360 KB
Volume: 105
Category: Article
ISSN: 1364-5072
DOI: 10.1111/j.1365-2672.2008.03864.x

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