ARAMA SONUÇLARI

Toplam 2 adet sonuçtan 2 tanesi görüntülenmektedir.

Resistant starch type V formation in brown lentil (Lens culinaris Medikus) starch with different lipids/fatty acids

FOOD CHEMISTRY, Vol. 240, Şubat 2018, s. 550-558, ISSN: 0308-8146

OKUMUS BAHAR NUR, TACER CABA ZEYNEP, KAHRAMAN KEVSER, ERDİL DİLARA

Zeynep Tacer Caba Özgün Makale Brown lentilResistant starch type-5Amylose-lipid complexPhysicochemical propertiesLIPID COMPLEX-FORMATIONIN-VITRO DIGESTIBILITYFATTY-ACIDSEXTRUSION-COOKINGDIETARY FIBERWHEAT-STARCHAMYLOSEPEAGELATINIZATIONCULTIVARS

Evaluating the effects of amylose and Concord grape extract powder substitution on physicochemical properties of wheat flour extrudates produced at different temperatures

FOOD CHEMISTRY, Vol. 157, Aralık 2014, s. 476-484, ISSN: 0308-8146

TACER CABA ZEYNEP, ERDİL DİLARA, BOYACIOĞLU MUSTAFA HİKMET, NG PERRY KW

Zeynep Tacer Caba Özgün Makale

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