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Brennan, C.S. and Tudorica, C.M. (2006) Carbohydrate based fat replacers in the modification of the rheological, textural and sensory quality of yoghurt: Comparative study of the utilization of barley beta glucan, guar gum and inulin. International Journal of Food and Technology, 43, 824-833. http://dx.doi.org/10.1111/j.1365-2621.2007.01522.x

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