Effect of acid modification and heat treatments on resistant starch formation and functional properties of corn starch

Öztürk Muti, Serpil

dc.contributor.authors	3. Koksel, H., Basman, A., Kahraman, K., Ozturk, S
dc.date.accessioned	2020-03-06T08:33:18Z
dc.date.available	2020-03-06T08:33:18Z
dc.date.issued	2007
dc.identifier.citation	3. Koksel, H., Basman, A., Kahraman, K., Ozturk, S (2007). Effect of acid modification and heat treatments on resistant starch formation and functional properties of corn starch. Int. J. of Food Properties, 10, 702-691
dc.identifier.uri	https://doi.org/10.1080/10942910601128887
dc.identifier.uri	https://hdl.handle.net/20.500.12619/67502
dc.title	Effect of acid modification and heat treatments on resistant starch formation and functional properties of corn starch
dc.identifier.volume	10
dc.identifier.startpage	691
dc.identifier.endpage	702
dc.contributor.department	Sakarya Üniversitesi/Mühendislik Fakültesi/Gıda Mühendisliği Bölümü
dc.contributor.saüauthor	Öztürk Muti, Serpil
dc.relation.journal	Int. J. of Food Properties
dc.identifier.doi	10.1080/10942910601128887
dc.contributor.author	Öztürk Muti, Serpil