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Influence of oat β-glucan preparations on the perception of mouthfeel and on rheological properties in beverage prototypes
Marika Lyly*, Marjatta Salmenkallio-Marttila, Tapani Suortti, Karin Autio, Kaisa Poutanen, Liisa Lähteenmäki
*Corresponding author for this work
Research output: Contribution to journal › Article › Scientific › peer-review
55
Citations
(Scopus)