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2015•Iranian Journal of Nutrition Sciences and Food TechnologyRequires access

Investigation of Adding Resistant Starch Type Two on the Physical, Rheological, Organoleptic and Cooking Characteristics of Fortified Probiotic Macaroni

عزیز همایونی راد, امیر امینی, عطا خداویردی وند کشتیبان, منصوره محمدی, ایاد بهادری منفرد

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Key concepts: Organoleptic, Food science, Rheology, Probiotic, Starch, Chemistry, Mathematics, Biology

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Investigation of Adding Resistant Starch Type Two on the Physical, Rheological, Organoleptic and Cooking Characteristics of Fortified Probiotic Macaroni — Research Paper | ScholarLens