Breakdown pathways during oral processing of different...

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Food & Function 2016

Breakdown pathways during oral processing of different breads: impact of crumb and crust structures

Jourdren, S., Panouillé, M., Saint-Eve, A., Déléris, I., Forest, D., Lejeune, P., Souchon, I.
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Year:
2016
Language:
english
Journal:
Food Funct.
DOI:
10.1039/C5FO01286D
File:
PDF, 1.82 MB
english, 2016
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