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Resistant starch type V formation in brown lentil ( Lens culinaris Medikus) starch with different lipids/fatty acids

Journal Article published Feb 2018 in Food Chemistry volume 240 on pages 550 to 558

Research funded by Istanbul Teknik √úniversitesi (37377)

Authors: Bahar Nur Okumus, Zeynep Tacer-Caba, Kevser Kahraman, Dilara Nilufer-Erdil