Datos sobre la digestibilidad «in vitro» del pan blanco
The analytical data obtained on the digestibility of white bread «in vitro» demonstrate that the crust of bread is less digestible than the soft part of bread.
Guardado en:
| Autor principal: | |
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| Formato: | Articulo Comunicacion |
| Lenguaje: | Español |
| Publicado: |
1937
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| Materias: | |
| Acceso en línea: | http://sedici.unlp.edu.ar/handle/10915/166956 |
| Aporte de: |
| Sumario: | The analytical data obtained on the digestibility of white bread «in vitro» demonstrate that the crust of bread is less digestible than the soft part of bread. |
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