Korkut, A. And KAHRAMAN, K. 2021. Production of cross-linked resistant starch from tapioca starch and effect of reaction conditions on the functional properties, morphology, X-ray pattern, FT-IR spectra and digestibility. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.15, no.2 , 1693-1702.

Korkut, A., & KAHRAMAN, K., (2021). Production of cross-linked resistant starch from tapioca starch and effect of reaction conditions on the functional properties, morphology, X-ray pattern, FT-IR spectra and digestibility. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.15, no.2, 1693-1702.

Korkut, Ayse, And KEVSER KAHRAMAN. "Production of cross-linked resistant starch from tapioca starch and effect of reaction conditions on the functional properties, morphology, X-ray pattern, FT-IR spectra and digestibility," JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.15, no.2, 1693-1702, 2021

Korkut, Ayse And KAHRAMAN, KEVSER. "Production of cross-linked resistant starch from tapioca starch and effect of reaction conditions on the functional properties, morphology, X-ray pattern, FT-IR spectra and digestibility." JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.15, no.2, pp.1693-1702, 2021

Korkut, A. And KAHRAMAN, K. (2021) . "Production of cross-linked resistant starch from tapioca starch and effect of reaction conditions on the functional properties, morphology, X-ray pattern, FT-IR spectra and digestibility." JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.15, no.2, pp.1693-1702.

@article{article, author={Ayse Korkut And author={KEVSER KAHRAMAN}, title={Production of cross-linked resistant starch from tapioca starch and effect of reaction conditions on the functional properties, morphology, X-ray pattern, FT-IR spectra and digestibility}, journal={JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION}, year=2021, pages={1693-1702} }