Konu "Deep frying" için Araştırma Çıktıları | TR-Dizin | WoS | Scopus | PubMed listeleme
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In vitroglycemic index, antioxidant capacity and some physicochemical characteristics of deep-fried sorghum based gluten free chips
(Springer India, 2021)In this study, deep fried gluten free chips were manufactured using sorghum flour at different concentrations (5, 20, 35 and 50 g/100 g) and in vitro glycemic index, total antioxidant capacity and some physicochemical ...