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In vitro glycemic index, bile acid binding capacity and mineral bioavailability of spaghetti supplemented with resistant starch type 4 and wheat bran
Abstract In this study effects of resistant starch type 4 (RS4) on nutritional and quality properties of spaghetti were investigated. RS4 was added into spaghetti at different levels (15, 20 andExpand
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Is Gluten-Free Diet a Good Advice for Healthy Individuals?
The gluten proteins are the storage proteins of wheat that are responsible for cohesive and viscoelastic properties of dough, withhold gas during fermentation and to set of dough during baking.Expand