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Journal description
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Details for article 223 of 260 found articles
| Title: |
Relationship between microstructure formation and in vitro starch digestibility in baked gluten-starch matrices |
| Author: |
Torres, José D. Dueik, Verónica Contardo, Ingrid Carré, David Bouchon, Pedro |
| Appeared in: |
Food chemistry. X |
| Paging: | Volume 22 () nr. C pages p. |
| Year: |
2024 |
| Contents: | |
| Publisher: |
Published by Elsevier B.V. |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 223 of 260 found articles
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