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The sensory characteristics and rheological properties of soups containing oat and barley β-glucan before and after freezing

✍ Scribed by Marika Lyly; Marjatta Salmenkallio-Marttila; Tapani Suortti; Karin Autio; Kaisa Poutanen; Liisa Lähteenmäki

No coin nor oath required. For personal study only.

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