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Effect of Purified Oat β-Glucan on Fermentation of Set-Style Yogurt Mix*
Version of Record online: 3 AUG 2012
Journal of Food Science © 2012 Institute of Food Technologists® No claim to original US government works
Journal of Food Science
Volume 77, Issue 8, pages E195–E201, August 2012
How to Cite
Singh, M., Kim, S. and Liu, S. X. (2012), Effect of Purified Oat β-Glucan on Fermentation of Set-Style Yogurt Mix. Journal of Food Science, 77: E195–E201. doi: 10.1111/j.1750-3841.2012.02828.x
- Issue online: 3 AUG 2012
- Version of Record online: 3 AUG 2012
- MS 20120326 Submitted 3/1/2012, Accepted 5/9/2012.
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