Improving effect of lyophilization on functional properties of resistant starch preparations formed by acid hydrolysis and heat treatment

Öztürk Muti, Serpil

dc.contributor.authors	Koksel, H., Masatcıoglu, T., Kahraman, K., Ozturk, S., Basman, A.,
dc.date.accessioned	2020-03-06T08:33:23Z
dc.date.available	2020-03-06T08:33:23Z
dc.date.issued	2008
dc.identifier.citation	Koksel, H., Masatcıoglu, T., Kahraman, K., Ozturk, S., Basman, A., (2008). Improving effect of lyophilization on functional properties of resistant starch preparations formed by acid hydrolysis and heat treatment. Journal of Cereal Science, 47, 282-275
dc.identifier.uri	https://doi.org/10.1016/j.jcs.2007.04.007
dc.identifier.uri	https://hdl.handle.net/20.500.12619/67517
dc.title	Improving effect of lyophilization on functional properties of resistant starch preparations formed by acid hydrolysis and heat treatment
dc.identifier.volume	47
dc.identifier.startpage	275
dc.identifier.endpage	282
dc.contributor.department	Sakarya Üniversitesi/Mühendislik Fakültesi/Gıda Mühendisliği Bölümü
dc.contributor.saüauthor	Öztürk Muti, Serpil
dc.relation.journal	Journal of Cereal Science
dc.identifier.doi	10.1016/j.jcs.2007.04.007
dc.contributor.author	Öztürk Muti, Serpil