Our research group published an article titled “Influence of Tapioca, Corn, and Potato Starches on Physical and Textural Characteristics of Puffed Starch Crackers” in Akademik Gıda 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.