Potential impact of oat ingredient type on oral fragmentation of biscuits and oro-digestibility of starch—an In vitro approach

Potential impact of oat ingredient type on oral fragmentation of biscuits and oro-digestibility of starch—an In vitro approach

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Bibliographic Details
Main Authors: Gamero, Amparo, Nguyen, Quoc Cuong, Varela, Paula, Fiszman, Susana, Tárrega, Amparo, Rizo, Arantxa
Other Authors: Ministerio de Economía y Competitividad (España)
Format: artículo biblioteca
Published: Multidisciplinary Digital Publishing Institute 2019-05-01
Subjects:Particle size, In vitro oral fragmentation, Oral phase of starch hydrolysis,
Online Access:http://hdl.handle.net/10261/182939
http://dx.doi.org/10.13039/501100003329
http://dx.doi.org/10.13039/501100003359
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Summary:© The Author(s).

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