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Toplam kayıt 2, listelenen: 1-2
Optimisation of the reaction conditions for the production of cross-linked starch with high resistant starch content
(ELSEVIER SCI LTD, 2015)
The optimum reaction conditions (temperature and pH) for the preparation of cross-linked (CL) corn and
wheat starches with maximum resistant starch (RS) content were investigated by using response surface
methodology ...
Quality, Nutritional Properties, and Glycemic Index of Colored Whole Wheat Breads
(MDPI, 2023)
The main aim of this study was to investigate the quality and nutritional properties (dietary
fiber, phenolic, antioxidant contents, and glycemic index) of breads made from whole wheat flours of
colored wheats. White ...