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Molecular Weight of β-Glucan Affects Physical Characteristics, In Vitro Bile Acid Binding, and Fermentation of Muffins
Molecular Weight β-Glucan Affects Physical Characteristics Vitro Bile Acid Binding Fermentation of Muffins
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2014/5/23
Muffins containing different amounts and molecular weights (MW) of β-glucan were evaluated for the effect of β-glucan on the physical characteristics of the muffins and on in vitro bile acid binding a...