Effect of debranching and heat treatments on formation and functional properties of resistant starch from high amylose corn starches

Öztürk Muti, Serpil

dc.contributor.authors	Ozturk, S., Koksel, H., Kahraman, K., Ng, P.K.W.
dc.date.accessioned	2020-03-06T08:33:27Z
dc.date.available	2020-03-06T08:33:27Z
dc.date.issued	2009
dc.identifier.citation	Ozturk, S., Koksel, H., Kahraman, K., Ng, P.K.W. (2009). Effect of debranching and heat treatments on formation and functional properties of resistant starch from high amylose corn starches. European Food Research and Technology, 229, 125-115
dc.identifier.uri	https://doi.org/10.1007/s00217-009-1032-1
dc.identifier.uri	https://hdl.handle.net/20.500.12619/67525
dc.title	Effect of debranching and heat treatments on formation and functional properties of resistant starch from high amylose corn starches
dc.identifier.volume	229
dc.identifier.startpage	115
dc.identifier.endpage	125
dc.contributor.department	Sakarya Üniversitesi/Mühendislik Fakültesi/Gıda Mühendisliği Bölümü
dc.contributor.saüauthor	Öztürk Muti, Serpil
dc.relation.journal	European Food Research and Technology
dc.identifier.doi	10.1007/s00217-009-1032-1
dc.contributor.author	Öztürk Muti, Serpil