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Molecular weight and structure units of (1→3, 1→4)-β-glucans in dough and bread made from hull-less barley milling fractions

✍ Scribed by Annica A.M. Andersson; Elin Armö; Emilie Grangeon; Helena Fredriksson; Roger Andersson; Per Åman

No coin nor oath required. For personal study only.

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