검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
A potential method for determining in situ gelatinization temperature of starch using initial water transfer rate in whole cereals Sagol S, Turhan M, Sayar S Journal of Food Engineering, 76(3), 427, 2006 |
| 2 |
Abrupt changes in the rates of processes occurring during hydrothermal treatment of whole starchy foods around the gelatinization temperature -a review of the literature Turhan M, Sagol S Journal of Food Engineering, 62(4), 365, 2004 |