| http://www.w3.org/ns/prov#value | - The addition of ??-glucan into various products, such as baking products, muffins, cakes, pasta, noodles, muesli cereals, milk products, soups, salad dressings, beverages, and reduced-fat dairy and meat products, was found to affect their attributes, including bread making performance, water binding and emulsion stabilizing capacity, thickening ability, texture and appearance, in a concentration-,
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