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Amy Balto

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2013-2015 Oregon State University, Corvallis, OR 
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Juyun Lim grad student 2013-2015 Oregon State

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Lapis TJ, Penner MH, Balto AS, et al. (2017) Oral Digestion and Perception of Starch: Effects of Cooking, Tasting Time, and Salivary α-Amylase Activity. Chemical Senses. 42: 635-645
Balto AS, Lapis TJ, Silver RK, et al. (2016) On the use of differential solubility in aqueous ethanol solutions to narrow the DP range of food-grade starch hydrolysis products. Food Chemistry. 197: 872-80
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