Farinograph properties and bread quality of flours supplemented with commercial resistant starch

Öztürk Muti, Serpil

dc.contributor.authors	Ozturk, S., Koksel, H., 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., Ng, P.K.W. (2009). Farinograph properties and bread quality of flours supplemented with commercial resistant starch. International Journal of Food Science and Nutrition, 60, 457-449
dc.identifier.uri	https://doi.org/10.1080/09637480701822450
dc.identifier.uri	https://hdl.handle.net/20.500.12619/67527
dc.title	Farinograph properties and bread quality of flours supplemented with commercial resistant starch
dc.identifier.volume	60
dc.identifier.startpage	449
dc.identifier.endpage	457
dc.contributor.department	Sakarya Üniversitesi/Mühendislik Fakültesi/Gıda Mühendisliği Bölümü
dc.contributor.saüauthor	Öztürk Muti, Serpil
dc.relation.journal	International Journal of Food Science and Nutrition
dc.identifier.doi	10.1080/09637480701822450
dc.contributor.author	Öztürk Muti, Serpil