Gamero, Amparo <br/><br/>
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 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>2304-8158 
<br/><br/><label>Standard No.: </label>10.3390/foods8050148  doi