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Physical and Nutritional Properties of Powdered β-Glucans Obtained from Chilean Oats (Avena sativa L.) and the Effect of its Addition on the Mechanical and Rheological Properties of Wheat Flour Based-Doughs

Crossref DOI link: https://doi.org/10.1007/s11130-025-01451-3

Published Online: 2025-12-12

Published Print: 2025-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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