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Original Articles

Effect of oat β-glucan fiber powder and vacuum-drying on cooking quality and physical properties of pasta

Efecto de la fibra de avena β-glucano en polvo y el secado al vacío en la calidad de cocinado y propiedades físicas de la pasta

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Pages 101-108 | Received 10 Feb 2015, Accepted 13 May 2015, Published online: 17 Jun 2015

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