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Page 1
β-Glucan as a Techno-Functional Ingredient in Dairy and Milk-Based Products-A Review.
Molecules. 2022 Sep 24;27(19):6313. doi: 10.3390/molecules27196313.
Molecules. 2022.
PMID: 36234850
Free PMC article.
Review.
Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators.
Buniowska-Olejnik M, Mykhalevych A, Polishchuk G, Sapiga V, Znamirowska-Piotrowska A, Kot A, Kamińska-Dwórznicka A.
Buniowska-Olejnik M, et al. Among authors: polishchuk g.
Molecules. 2023 Mar 24;28(7):2924. doi: 10.3390/molecules28072924.
Molecules. 2023.
PMID: 37049686
Free PMC article.
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The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey.
Mykhalevych A, Buniowska-Olejnik M, Polishchuk G, Puchalski C, Kamińska-Dwórznicka A, Berthold-Pluta A.
Mykhalevych A, et al. Among authors: polishchuk g.
Foods. 2024 Jan 3;13(1):170. doi: 10.3390/foods13010170.
Foods. 2024.
PMID: 38201198
Free PMC article.
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