Cite
HARVARD Citation
Blanquet-Diot, S. et al. (2021). Importance of oral phase in in vitro starch digestibility related to wholegrain versus refined pastas and mastication impairment. Food hydrocolloids. p. . [Online].
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Blanquet-Diot, S. et al. (2021). Importance of oral phase in in vitro starch digestibility related to wholegrain versus refined pastas and mastication impairment. Food hydrocolloids. p. . [Online].