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    Composition and functionality differences of oat protein concentrates: Potential of less refined concentrates obtained by wet milling

    Composition and functionality differences of oat protein concentrates: Potential of less refined concentrates obtained by wet milling von Laursen, Nadia Flarup, Atıl, Gökhan Uğur, Gregersen, Sandra Beyer, Corredig, Milena, Christensen, Claus Hviid

    Veröffentlicht in Food hydrocolloids

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