Modelling in-vitro starch digestibility as a function of both food structure and degree of starch gelatinization α: case of plantain - Archive ouverte HAL Access content directly
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Modelling in-vitro starch digestibility as a function of both food structure and degree of starch gelatinization α: case of plantain

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hal-03894920 , version 1 (12-12-2022)

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  • HAL Id : hal-03894920 , version 1

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A. Briffaz, Andrés Giraldo Toro, O. Gilbert, J. Ricci, Philippe Bohuon. Modelling in-vitro starch digestibility as a function of both food structure and degree of starch gelatinization α: case of plantain. 33rd EFFoST International Conference 2019 Sustainable Food Systems - Performing by Connecting, EFFOST, Nov 2019, Rotterdam, Netherlands. ⟨hal-03894920⟩
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