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

A. Fardet C. Hoebler Martine Armand 1 D. Lairon 2 J.-L. Barry 
1 CRMBM - Centre de résonance magnétique biologique et médicale
2 NORT - Nutrition, obésité et risque thrombotique
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https://hal-amu.archives-ouvertes.fr/hal-02420183
Contributor : Martine Armand Connect in order to contact the contributor
Submitted on : Thursday, December 19, 2019 - 5:20:51 PM
Last modification on : Tuesday, October 19, 2021 - 10:59:24 PM

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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, Elsevier, 1999, 19 (6), pp.881-892. ⟨10.1016/S0271-5317(99)00048-2⟩. ⟨hal-02420183⟩

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