Gamero, A.; Nguyen, Q.C.; Varela, P.; Fiszman, S.; Tarrega, A.; Rizo, A.
Potential Impact of Oat Ingredient Type on Oral Fragmentation of Biscuits and Oro-Digestibility of Starch—An In Vitro Approach. Foods 2019, 8, 148.
https://doi.org/10.3390/foods8050148
AMA Style
Gamero A, Nguyen QC, Varela P, Fiszman S, Tarrega A, Rizo A.
Potential Impact of Oat Ingredient Type on Oral Fragmentation of Biscuits and Oro-Digestibility of Starch—An In Vitro Approach. Foods. 2019; 8(5):148.
https://doi.org/10.3390/foods8050148
Chicago/Turabian Style
Gamero, Amparo, Quoc Cuong Nguyen, Paula Varela, Susana Fiszman, Amparo Tarrega, and Arantxa Rizo.
2019. "Potential Impact of Oat Ingredient Type on Oral Fragmentation of Biscuits and Oro-Digestibility of Starch—An In Vitro Approach" Foods 8, no. 5: 148.
https://doi.org/10.3390/foods8050148
APA Style
Gamero, A., Nguyen, Q. C., Varela, P., Fiszman, S., Tarrega, A., & Rizo, A.
(2019). Potential Impact of Oat Ingredient Type on Oral Fragmentation of Biscuits and Oro-Digestibility of Starch—An In Vitro Approach. Foods, 8(5), 148.
https://doi.org/10.3390/foods8050148