Amy Balto - Publications
Affiliations: | 2013-2015 | Oregon State University, Corvallis, OR |
Year | Citation | Score | |||
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2017 | Lapis TJ, Penner MH, Balto AS, Lim J. Oral Digestion and Perception of Starch: Effects of Cooking, Tasting Time, and Salivary α-Amylase Activity. Chemical Senses. 42: 635-645. PMID 28981820 DOI: 10.1093/Chemse/Bjx042 | 0.41 | |||
2016 | Balto AS, Lapis TJ, Silver RK, Ferreira AJ, Beaudry CM, Lim J, Penner MH. 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. PMID 26617029 DOI: 10.1016/J.Foodchem.2015.10.120 | 0.41 | |||
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