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Research Article

The influence of oat β-glucan content on the physicochemical and sensory properties of low-fat beef burgers

Influencia del contenido de β-glucano de avena en las propiedades fisicoquímicas y sensoriales de las hamburguesas de carne de res con bajo contenido de grasa

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Pages 315-327 | Received 12 Dec 2019, Accepted 25 Mar 2020, Published online: 13 May 2020

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