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Utilisation Glucagel® in the β-glucan enrichment of breads: A physicochemical and nutritional evaluationCharles S. Brennan; Louise J. Cleary · 2007
The behaviour and susceptibility to degradation of high and low molecular weight barley β-glucan in wheat bread during baking and in vitro digestionLouise J. Cleary; Roger Andersson; Charles S. Brennan · 2007