Potential Impact of Oat Ingredient Type on Oral Fragmentation of Biscuits and Oro-Digestibility of Starch-An In Vitro Approach. (Record no. 29654686)

MARC details
000 -LEADER
fixed length control field 00846 a2200229 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250518035651.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field ####s 0 0 eng d
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
International Standard Serial Number 2304-8158
024 7# - OTHER STANDARD IDENTIFIER
Standard number or code 10.3390/foods8050148
Source of number or code doi
040 ## - CATALOGING SOURCE
Original cataloging agency NLM
Language of cataloging eng
Transcribing agency NLM
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Gamero, Amparo
245 00 - TITLE STATEMENT
Title Potential Impact of Oat Ingredient Type on Oral Fragmentation of Biscuits and Oro-Digestibility of Starch-An In Vitro Approach.
Medium [electronic resource]
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Name of publisher, distributor, etc. Foods (Basel, Switzerland)
Date of publication, distribution, etc. May 2019
500 ## - GENERAL NOTE
General note Publication Type: Journal Article
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Nguyen, Quoc Cuong
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Varela, Paula
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Fiszman, Susana
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Tarrega, Amparo
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Rizo, Arantxa
773 0# - HOST ITEM ENTRY
Title Foods (Basel, Switzerland)
Related parts vol. 8
-- no. 5
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://doi.org/10.3390/foods8050148">https://doi.org/10.3390/foods8050148</a>
Public note Available from publisher's website

No items available.