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Gee, V.L., Vasanthan, T. and Temelli, F. (2007) Viscosity of Model Yogurt Systems Enriched with Barley Beta-Glucan as Influenced by Starter Cultures. International Dairy Journal, 17, 1083-1088.
http://dx.doi.org/10.1016/j.idairyj.2007.01.004

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