ARAMA SONUÇLARI

Toplam 3 adet sonuçtan 3 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

Simulated Digestion of the Pigmented Legumes' (Black Chickpea (Cicer arietinum L.) and Brown Lentil (Lens culinaris Medikus) Phenolics to Estimate Their Bioavailability

PLANT FOODS FOR HUMAN NUTRITION, Vol. 77, No. 4, Aralık 2022, s. 584-590, ISSN: 0921-9668

KOSE (YALÇIN) BENGİ ECE, TACER CABA ZEYNEP, ERDİL DİLARA

Zeynep Tacer Caba Özgün Makale Black chickpea Brown lentil Bioavailability Legumes

Characterization of brown lentil starch type V formation using different types of lipids

ICC 15th International Cereal and Bread Congress 2016, İstanbul/TÜRKİYE, 18 Nisan 2016

OKUMUŞ BAHAR NUR, TACER CABA ZEYNEP, ERDİL DİLARA

Zeynep Tacer Caba Özet Bildiri

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