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Effects of oat β-glucan concentration on the microstructure of pea-protein-based yogurt: (A) yogurt prepared with 3% oil, (B) yogurt prepared with 1% oil, (C) yogurt prepared with 1% oil and 0.25% oat β-glucan, (D) yogurt prepared with 1% oil and 0.5% oat β-glucan, and (E) yogurt prepared with 1% oil and 1% oat β-glucan.
