In vitro starch degradation from wheat-based products in the presence of lipid complex emulsions

A. Fardet; C. Hoebler; Martine Armand; D. Lairon; J.-L. Barry

doi:10.1016/S0271-5317(99)00048-2

Journal Articles Nutrition Research Year : 1999

In vitro starch degradation from wheat-based products in the presence of lipid complex emulsions

, , (1) , (2) ,

1
2

A. Fardet

Function : Author
PersonId : 743148
IdHAL : anthony-fardet
IdRef : 032719485

C. Hoebler

Function : Author

Martine Armand

Function : Author
PersonId : 9113
IdHAL : martine-armand
ORCID : 0000-0002-8712-6620
IdRef : 114395918

Centre de résonance magnétique biologique et médicale

CV

D. Lairon

Function : Author

Nutrition, obésité et risque thrombotique

J.-L. Barry

Function : Author

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Life Sciences [q-bio] Food and Nutrition

Martine Armand : Connect in order to contact the contributor

https://hal-amu.archives-ouvertes.fr/hal-02420183

Submitted on : Thursday, December 19, 2019-5:20:51 PM

Last modification on : Wednesday, February 8, 2023-5:11:10 PM

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hal-02420183 , version 1 (19-12-2019)

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HAL Id : hal-02420183 , version 1
DOI : 10.1016/S0271-5317(99)00048-2

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A. Fardet, C. Hoebler, Martine Armand, D. Lairon, J.-L. Barry. In vitro starch degradation from wheat-based products in the presence of lipid complex emulsions. Nutrition Research, 1999, 19 (6), pp.881-892. ⟨10.1016/S0271-5317(99)00048-2⟩. ⟨hal-02420183⟩

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In vitro starch degradation from wheat-based products in the presence of lipid complex emulsions

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