Effect of processing, cooking and mastication on in vitro digestibility of pasta.
Citation
Do, C.B., Labranche, J., Des Marchais, L.-P., Arcand, Y., et Villeneuve, J. (2011). « Effect of processing, cooking and mastication on in vitro digestibility of pasta. », Plant Bioactives Research in Canada. Canada-United Kingdom Gut and Health Workshop, AAFC-FRDC / AAC-CRDA, Saint-Hyacinthe, QC, Canada, February 24-25, 2011. (Affiche)
Date de publication
2011-12-31