Resistant starch as a novel food ingredient in human nutrition

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dc.contributor.buuauthorGöçmen, Duygu
dc.contributor.buuauthorDündar, Ayşe Neslihan
dc.contributor.departmentUludağ Üniversitesi/Yenişehir İbrahim Orhan Meslek Yüksekokulu/Gıda Teknolojileri Bölümü.tr_TR
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.tr_TR
dc.contributor.orcid0000-0003-2084-7076tr_TR
dc.contributor.researcheridAAA-3876-2022tr_TR
dc.date.accessioned2023-01-27T05:45:00Z
dc.date.available2023-01-27T05:45:00Z
dc.date.issued2013-04
dc.descriptionBu çalışma, 20-24 Nisan 2013 tarihlerinde Boston[ABD]'da yapılan Joint Annual Meeting of the ASPET/BPS at Experimental Biology (EB)'da bildiri olarak sunulmuştur.tr_TR
dc.description.sponsorshipASPETen_US
dc.description.sponsorshipBritish Pharmacol Soc (BPS)en_US
dc.identifier.citationGöçmen, D. ve Dündar, A. N. (2013). “Resistant starch as a novel food ingredient in human nutrition”. Faseb Journal, 27.en_US
dc.identifier.issn0892-6638
dc.identifier.urihttp://hdl.handle.net/11452/30676
dc.identifier.volume27tr_TR
dc.identifier.wos000319860505597
dc.indexed.wosSCIEen_US
dc.indexed.wosCPCISen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.journalFaseb Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBiochemistry & molecular biologyen_US
dc.subjectLife sciences & biomedicine - other topicsen_US
dc.subjectCell biologyen_US
dc.subject.wosBiochemistry & molecular biologyen_US
dc.subject.wosBiologyen_US
dc.subject.wosCell biologyen_US
dc.titleResistant starch as a novel food ingredient in human nutritionen_US
dc.typeMeeting Abstract
dc.wos.quartileQ1en_US

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