Yazar "Öztürk, Serpil" için listeleme
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Effect of different resistant starch sources and wheat bran on dietary fibre content and in vitro glycaemic index values of cookies
Kahraman, Kevser; Aktaş Akyıldız, Eda; Öztürk, Serpil; Köksel, Hamit (Academic Press, 2019)Cross-linked starches produced in lab-scale from corn and wheat starches with TDF contents of 80.4% and 83.6% were used in cookie formulation to obtain high fibre and low glycaemic index (GI) cookies. Different resistant ...
