Potential impact of oat ingredient type on oral fragmentation of biscuits and oro-digestibility of starch - An in vitro approach

dc.contributor.author	Gamero, Amparo
dc.contributor.author	Nguyen, Quoc Cuong
dc.contributor.author	Varela, Paula
dc.contributor.author	Fiszman, Susana
dc.contributor.author	Tarrega, Amparo
dc.contributor.author	Rizo, Arantxa
dc.date.accessioned	2020-02-10T12:50:42Z
dc.date.available	2020-02-10T12:50:42Z
dc.date.created	2019-09-24T11:19:08Z
dc.date.issued	2019
dc.identifier.citation	Foods. 2019, 8 (5), .
dc.identifier.issn	2304-8158
dc.identifier.uri	http://hdl.handle.net/11250/2640745
dc.language.iso	eng
dc.title	Potential impact of oat ingredient type on oral fragmentation of biscuits and oro-digestibility of starch - An in vitro approach
dc.type	Peer reviewed
dc.type	Journal article
dc.description.version	publishedVersion
dc.source.pagenumber	12
dc.source.volume	8
dc.source.journal	Foods
dc.source.issue	5
dc.identifier.doi	10.3390/foods8050148
dc.identifier.cristin	1728221
dc.relation.project	Norges forskningsråd: 262308
dc.relation.project	Nofima AS: 201702
cristin.unitcode	7543,3,3,0
cristin.unitname	Sensorikk, forbruker og innovasjon
cristin.ispublished	true
cristin.fulltext	original
cristin.qualitycode	1