Potential impact of oat ingredient type on oral fragmentation of biscuits and oro-digestibility of starch - An in vitro approach - Nofima

HomeResultsPublicationsPotential impact of oat ingredient type on oral fragmentation of biscuits and oro-digestibility of starch – An in vitro approach

Published 2019

Read in Norwegian

Publication details

Journal : Foods , vol. 8 , 2019

International Standard Numbers :
Electronic : 2304-8158

Publication type : Academic article

Contributors : Rizo, Arantxa; Nguyen, Quoc Cuong; Varela-Tomasco, Paula

Issue : 5

Links :
DOI : doi.org/10.3390/foods8050148
ARKIV : hdl.handle.net/11250/2640745

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Contacts:

Paula Varela-Tomasco

Paula Varela-Tomasco

Senior Scientist