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Rheological and physical–chemical properties of yogurt with oat–chia seeds composites
Rheological and physical–chemical properties of yogurt with oat–chia seeds composites
2020
D. A. Baranenko
A. I. Lepeshkin
W. Lu
A. V. Safronova
L. A. Nadtochii
V. A. Ivanova
Keywords:
milk products
Viscosity
Food science
Chemistry
oat bran
physical chemical
water holding capacity
Rheology
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