Emulsion and pasting properties of resistant starch with locust bean gum and their utilization in low fat cookie formulations

Öztürk Muti, Serpil

dc.contributor.authors	Basman, A., Ozturk, S., Kahraman, K, Koksel, H
dc.date.accessioned	2020-03-06T08:33:25Z
dc.date.available	2020-03-06T08:33:25Z
dc.date.issued	2008
dc.identifier.citation	Basman, A., Ozturk, S., Kahraman, K, Koksel, H (2008). Emulsion and pasting properties of resistant starch with locust bean gum and their utilization in low fat cookie formulations. International Journal of Food Properties, 11, 772-762
dc.identifier.uri	https://doi.org/10.1080/10942910701596686
dc.identifier.uri	https://hdl.handle.net/20.500.12619/67521
dc.title	Emulsion and pasting properties of resistant starch with locust bean gum and their utilization in low fat cookie formulations
dc.identifier.volume	11
dc.identifier.startpage	762
dc.identifier.endpage	772
dc.contributor.department	Sakarya Üniversitesi/Mühendislik Fakültesi/Gıda Mühendisliği Bölümü
dc.contributor.saüauthor	Öztürk Muti, Serpil
dc.relation.journal	International Journal of Food Properties
dc.identifier.doi	10.1080/10942910701596686
dc.contributor.author	Öztürk Muti, Serpil