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This page is a summary of: Investigation of the Effects of Inulin and β-glucan on the Physical and Sensory Properties of Low-Fat Beef Burgers Containing Vegetable Oils: Optimization of Formulation Using D-optimal Mixture Design, Food Technology and Biotechnology, January 2015, Food Technology and Biotechnology Journal,
DOI: 10.17113/ftb.53.04.15.3980.
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