Kevser Kahraman; Eda Aktas-Akyildiz; Öztürk Muti, Serpil; Hamit Koksel
(ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD, 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 ...