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International Journal of Food Sciences and Nutrition Volume 48, 1997 - Issue 3
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Original Article

Kinetics of starch gelatinization during extrusion of tarhana, a traditional turkish wheat flour-yogurt mixture

Senol Ibanoglu Department of Food and Consumer Technology, Hollings Faculty, Manchester Metropolitan University, Old Hall Lane, Manchester, M14 6HR, UK
&
Paul Ainsworth Department of Food and Consumer Technology, Hollings Faculty, Manchester Metropolitan University, Old Hall Lane, Manchester, M14 6HR, UK
Pages 201-204 | Published online: 06 Jul 2009

References

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