Effect of ultrasonicated lupin flour and resistant starch (type 4) on the physical and chemical properties of pasta
Elif Yaver, Nermin Bilgiçli
Topics & Concepts
Food scienceChemistryResistant starchWheat flourStarchFactorial experimentMathematicsStatisticsFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications