TY - JOUR PY - 2018 J2 - J. Food Eng. SN - 0260-8774 T2 - Journal of Food Engineering VL - 222 DO - 10.1016/j.jfoodeng.2017.11.007 TI - Modeling the softening of carbohydrate-based foods during simulated gastric digestion UR - https://www.cheric.org/research/tech/periodicals/view.php?seq=1626674 KW - In vitro digestion KW - Carbohydrates KW - Weibull model KW - Softening kinetics KW - Texture KW - Food classification AU - Drechsler KC AU - Bornhorst GM SP - 38 EP - 48 LA - English ER -