Browsing Gastronomy and Culinary Arts by Author "Sagcan, N."
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Optimization of inulin extraction from chicory roots and an ultrafiltration application to obtain purified inulin and hydrolyzed fructooligosaccharides
Sagcan, N.; Sagcan, H.; Bulut Güneş, Ayşe Nur; Fakir, H.; Dertli, E.; Sagdic, O. (Ankara University, 2024-01-01)Inulin and fructooligosaccharides (FOS) are prominent functional components in the food industry due to prebiotic and other pharmaceutical properties. Inulin is a storage polysaccharide in various plants. FOS are naturally ...
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