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In vitro digestion of short-dough biscuits enriched in proteins and/or fibres, using a multi-compartmental and

C Villemejane1, R Wahl2, P Aymard2

  • 1AgroParisTech, UMR1145 Ingénierie Procédés Aliments, F-91300 Massy, France; INRA, UMR1145 Ingénierie Procédés Aliments, F-91300 Massy, France; CNAM, UMR1145 Ingénierie Procédés Aliments, F-75003 Paris, France.

Food Chemistry
|April 6, 2015
PubMed

Keywords:
BiscuitsChymeFibresRheology

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