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2010•European Food Research and TechnologyRequires access

Influence of the soluble fibres inulin and oat β-glucan on quality of dough and bread

Anna-Sophie Hager, Liam A. M. Ryan, Clarissa Schwab, Michael G. Gänzle, John V. O’Doherty, Elke K. Arendt

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Key concepts: Inulin, Food science, Chemistry, Gluten, Glucan, Beta-glucan, Prebiotic, Gluten free

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