The effects of different processes on enzyme resistant starch content and glycemic index value of wheat flour and using this flour in biscuit production
Crossref DOI link: https://doi.org/10.1007/s13197-019-03880-w
Published Online: 2019-06-28
Published Print: 2019-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Candal, Cihadiye
Erbas, Mustafa http://orcid.org/0000-0002-9485-2356
Text and Data Mining valid from 2019-06-28
Version of Record valid from 2019-06-28
Article History
Revised: 11 June 2019
Accepted: 17 June 2019
First Online: 28 June 2019