Author:
Kaplan Mahmut,Yüksel Ferhat,Karaman Kevser
Publisher
Springer Science and Business Media LLC
Reference45 articles.
1. Alongi M, Melchior S, Anese M (2019) Reducing the glycemic index of short dough biscuits by using apple pomace as a functional ingredient. LWT Food Sci Technol 100:300–305
2. AOAC (2000) Official methods of analysis of AOAC International, 17th edn. AOAC, Gaithersburg, MD, USA
3. Aribas M, Kahraman K, Koksel H (2020) In vitro glycemic index, bile acid binding capacity and mineral bioavailability of spaghetti supplemented with resistant starch type 4 and wheat bran. J Funct Foods 65:103778
4. Astley SB (2003) Dietary antioxidants–past, present and future? Trends Food Sci Tech 14:63–98
5. Baltacıoğlu C (2012) Production of chips and crisp from jerusalem artichoke. Doctoral Dissertation, The Graduate School of Natural and Applied Sciences of Middle East Technical University, Turkey
Cited by
5 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献