Potential Impact of Oat Ingredient Type on Oral...

Foods 2019 / 05 Vol. 8; Iss. 5

Potential Impact of Oat Ingredient Type on Oral Fragmentation of Biscuits and Oro-Digestibility of Starch—An In Vitro Approach

Gamero, Amparo, Nguyen, Quoc Cuong, Varela, Paula, Fiszman, Susana, Tarrega, Amparo, Rizo, Arantxa
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
8
Journal:
Foods
DOI:
10.3390/foods8050148
Date:
May, 2019
File:
PDF, 1.57 MB
2019
Conversion to is in progress
Conversion to is failed