From bolus to digesta: How structural disintegration affects starch hydrolysis during oral-gastro-intestinal digestion of bread
出版年份 2020 全文链接
标题
From bolus to digesta: How structural disintegration affects starch hydrolysis during oral-gastro-intestinal digestion of bread
作者
关键词
in vitro, digestion, Bread, Oral processing, Bolus, Starch hydrolysis
出版物
JOURNAL OF FOOD ENGINEERING
Volume 289, Issue -, Pages 110161
出版商
Elsevier BV
发表日期
2020-06-01
DOI
10.1016/j.jfoodeng.2020.110161
参考文献
相关参考文献
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