Improvement of functional cake formulation using Jerusalem artichoke flour as inulin source and resistant starch (RS4)
Hacer Ceylan, Nermin Bilgiçli, Tekmile Cankurtaran Kömürcü
Topics & Concepts
Food scienceChemistryGuar gumInulinResistant starchJerusalem artichokeStarchGuarMicrobial Metabolites in Food BiotechnologyFood composition and propertiesPhytase and its Applications