Exploring the potential of dietary fibres:can protein-polysaccharide interactions be the key to providing a new solution to dietary disorders?

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dc.authorid0000-0002-0335-2162en_US
dc.authorid0000-0002-7050-4082
dc.contributor.authorKök, Mehmet Şamil
dc.contributor.authorHarding, S. E.
dc.contributor.authorAdams, Gary
dc.contributor.authorTatham, A. S.
dc.contributor.authorMorris, G.
dc.date.accessioned2021-06-23T19:26:44Z
dc.date.available2021-06-23T19:26:44Z
dc.date.issued2010
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description14th International Biotechnology Symposium and Exhibition (IBS-2008) -- SEP 14-18, 2010 -- Rimini, ITALYen_US
dc.description.abstractThis research is concerned with investigating the use of dietary fibres (DFs) in order to help with the provision of possible “safer foods”. With millions of people suffering from dietary disorders globally it is a challenge as well as a responsibility for bio-molecular scientists to come up with novel solutions.en_US
dc.identifier.doi10.1016/j.jbiotec.2010.08.261
dc.identifier.endpageS101en_US
dc.identifier.issn0168-1656
dc.identifier.startpageS101en_US
dc.identifier.urihttps://doi.org/10.1016/j.jbiotec.2010.08.261
dc.identifier.urihttps://hdl.handle.net/20.500.12491/6638
dc.identifier.volume150en_US
dc.identifier.wosWOS:000288873400244en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.institutionauthorKök, Mehmet Şamil
dc.institutionauthorHarding, S. E.
dc.language.isoenen_US
dc.publisherElsevier Science Bven_US
dc.relation.ispartofJournal Of Biotechnologyen_US
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectDietary Fibresen_US
dc.subjectDietary Disorderen_US
dc.subjectGluten Intoleranceen_US
dc.subjectProtein-polysaccharide Interactionen_US
dc.subjectXLI Ultracentrifugeen_US
dc.subjectSEC/MALLSen_US
dc.titleExploring the potential of dietary fibres:can protein-polysaccharide interactions be the key to providing a new solution to dietary disorders?en_US
dc.typeConference Objecten_US

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