Open AccessDevelopment of Quality Characteristics of Pasta Enriched with Lupin (Lupinus albus L.) Flour and Resistant Starch Type 4
Author(s) -
Elif Yaver,
Nermin Bilgiçli
Publication year - 2021
Publication title -
tekirdağ ziraat fakültesi dergisi
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.178
H-Index - 2
ISSN - 1302-7050
DOI - 10.33462/jotaf.868477
Subject(s) - food science , tissue transglutaminase , starch , gluten , resistant starch , chemistry , taste , chenopodium quinoa , biochemistry , enzyme
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