EVALUATION OF QUALITY AND DIGESTIBILITY CHARACTERISTICS OF RESISTANT STARCH-ENRICHED PASTA

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GELENCSER T.; GAL V.; HODSAGI M.

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Journal Paper

Paper Information

Journal: FOOD AND BIOPROCESS TECHNOLOGY Year:2008 | Volume:1 | Issue:2 Page(s): 171-179

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Information Journal Paper

Title

EVALUATION OF QUALITY AND DIGESTIBILITY CHARACTERISTICS OF RESISTANT STARCH-ENRICHED PASTA

Author(s)

GELENCSER T. | GAL V. | HODSAGI M. | Issue Writer Certificate

Keywords

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Abstract

Cites

INVESTIGATION OF ADDING RESISTANT STARCH TYPE TWO ON THE PHYSICAL, RHEOLOGICAL, ORGANOLEPTIC AND COOKING CHARACTERISTICS OF FORTIFIED PROBIOTIC MACARONI

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APA: Copy

GELENCSER, T., GAL, V., & HODSAGI, M.. (2008). EVALUATION OF QUALITY AND DIGESTIBILITY CHARACTERISTICS OF RESISTANT STARCH-ENRICHED PASTA. FOOD AND BIOPROCESS TECHNOLOGY, 1(2), 171-179. SID. https://sid.ir/paper/673910/en

Vancouver: Copy

GELENCSER T., GAL V., HODSAGI M.. EVALUATION OF QUALITY AND DIGESTIBILITY CHARACTERISTICS OF RESISTANT STARCH-ENRICHED PASTA. FOOD AND BIOPROCESS TECHNOLOGY[Internet]. 2008;1(2):171-179. Available from: https://sid.ir/paper/673910/en

IEEE: Copy

T. GELENCSER, V. GAL, and M. HODSAGI, “EVALUATION OF QUALITY AND DIGESTIBILITY CHARACTERISTICS OF RESISTANT STARCH-ENRICHED PASTA,” FOOD AND BIOPROCESS TECHNOLOGY, vol. 1, no. 2, pp. 171–179, 2008, [Online]. Available: https://sid.ir/paper/673910/en

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