DEMİRKESEN BIÇAK, H. Et Al. 2021. Effect of different fermentation condition on estimated glycemic index, in vitro starch digestibility, and textural and sensory properties of sourdough bread. Foods , vol.10, no.3 .

DEMİRKESEN BIÇAK, H., ARICI, M., Yaman, M., KARASU, S., & SAĞDIÇ, O., (2021). Effect of different fermentation condition on estimated glycemic index, in vitro starch digestibility, and textural and sensory properties of sourdough bread. Foods , vol.10, no.3.

DEMİRKESEN BIÇAK, HİLAL Et Al. "Effect of different fermentation condition on estimated glycemic index, in vitro starch digestibility, and textural and sensory properties of sourdough bread," Foods , vol.10, no.3, 2021

DEMİRKESEN BIÇAK, HİLAL D. Et Al. "Effect of different fermentation condition on estimated glycemic index, in vitro starch digestibility, and textural and sensory properties of sourdough bread." Foods , vol.10, no.3, 2021

DEMİRKESEN BIÇAK, H. Et Al. (2021) . "Effect of different fermentation condition on estimated glycemic index, in vitro starch digestibility, and textural and sensory properties of sourdough bread." Foods , vol.10, no.3.

@article{article, author={HİLAL DEMİRKESEN BIÇAK Et Al. }, title={Effect of different fermentation condition on estimated glycemic index, in vitro starch digestibility, and textural and sensory properties of sourdough bread}, journal={Foods}, year=2021}