Our research group published an article titled “The effect of starch types on extensional, linear and nonlinear rheological properties of starch cracker dough” in International Journal of Biological Macromolecules under the scope of “FE526 – Physical Properties of Food and Biological Materials” course lectured by Prof. Dr. Sevcan Unluturk and assisted by Dr. Elif Cavdaroglu.

You can access the article clicking here.