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Journal of Food Quality
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Journal of Food Quality
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2018
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Article
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Fig 1
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Research Article
Stability of Oligosaccharides Derived from Lactose and Lactulose regarding Rheological and Thermal Properties
Figure 1
Flow curves of OsLu (a) and Vivinal GOS (b) at different temperatures: 4, 25, 35, 50, and 70°C.
(a)
(b)