Potential Impact of Oat Ingredient Type on Oral Fragmentation of Biscuits and Oro-Digestibility of Starch-An In Vitro Approach.
Gamero, Amparo
Potential Impact of Oat Ingredient Type on Oral Fragmentation of Biscuits and Oro-Digestibility of Starch-An In Vitro Approach. [electronic resource] - Foods (Basel, Switzerland) May 2019
Publication Type: Journal Article
2304-8158
10.3390/foods8050148 doi
Potential Impact of Oat Ingredient Type on Oral Fragmentation of Biscuits and Oro-Digestibility of Starch-An In Vitro Approach. [electronic resource] - Foods (Basel, Switzerland) May 2019
Publication Type: Journal Article
2304-8158
10.3390/foods8050148 doi