Cite

    Syed Ariful Alam et al.. “The effect of structure and texture on the breakdown pattern during mastication and impacts on in vitro starch digestibility of high fibre rye extrudates.” Food & function, vol. 10, no. 4, 2019, pp. 1958–1973. http://access.bl.uk/ark:/81055/vdc_100080202367.0x00002d