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

Publication details

Journal : Foods , vol. 8 , p. 12 , 2019

Publisher : MDPI

International Standard Numbers :
Printed : 2304-8158
Electronic : 2304-8158

Publication type : Academic article

Contributors : Gamero, Amparo; Nguyen, Quoc Cuong; Varela-Tomasco, Paula; Fiszman, Susana; Tarrega, Amparo; Rizo, Arantxa

Issue : 5

Links :
ARKIV : http://hdl.handle.net/11250/26...
DOI : doi.org/10.3390/foods8050148