Potential Impact of Oat Ingredient Type on Oral Fragmentation of Biscuits and Oro-Digestibility of Starch-An In Vitro Approach. [electronic resource]

By: Contributor(s): Publication details: Foods (Basel, Switzerland) May 2019ISSN:
  • 2304-8158
Online resources: In: Foods (Basel, Switzerland) vol. 8
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Publication Type: Journal Article

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