Arnal, M.; Salcedo, L.; Talens, P.; Ribes, S.
Role of Food Texture, Oral Processing Responses, Bolus Properties, and Digestive Conditions on the Nutrient Bioaccessibility of Al Dente and Soft-Cooked Red Lentil Pasta. Foods 2024, 13, 2341.
https://doi.org/10.3390/foods13152341
AMA Style
Arnal M, Salcedo L, Talens P, Ribes S.
Role of Food Texture, Oral Processing Responses, Bolus Properties, and Digestive Conditions on the Nutrient Bioaccessibility of Al Dente and Soft-Cooked Red Lentil Pasta. Foods. 2024; 13(15):2341.
https://doi.org/10.3390/foods13152341
Chicago/Turabian Style
Arnal, Milagros, LucÃa Salcedo, Pau Talens, and Susana Ribes.
2024. "Role of Food Texture, Oral Processing Responses, Bolus Properties, and Digestive Conditions on the Nutrient Bioaccessibility of Al Dente and Soft-Cooked Red Lentil Pasta" Foods 13, no. 15: 2341.
https://doi.org/10.3390/foods13152341
APA Style
Arnal, M., Salcedo, L., Talens, P., & Ribes, S.
(2024). Role of Food Texture, Oral Processing Responses, Bolus Properties, and Digestive Conditions on the Nutrient Bioaccessibility of Al Dente and Soft-Cooked Red Lentil Pasta. Foods, 13(15), 2341.
https://doi.org/10.3390/foods13152341