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The potential use of cereal (1→3,1→4)-β-d-glucans as functional food ingredients

✍ Scribed by Charles S. Brennan; Louise J. Cleary

Book ID: 113697650
Publisher: Elsevier Science
Year: 2005
Tongue: English
Weight: 213 KB
Volume: 42
Category: Article
ISSN: 0733-5210
DOI: 10.1016/j.jcs.2005.01.002

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