Dogruer, I.; Coban, B.; Baser, F.; Gulec, S.; Ozen, B.
Techno-Functional and In Vitro Digestibility Properties of Gluten-Free Cookies Made from Raw, Pre-Cooked, and Germinated Chickpea Flours. Foods 2023, 12, 2829.
https://doi.org/10.3390/foods12152829
AMA Style
Dogruer I, Coban B, Baser F, Gulec S, Ozen B.
Techno-Functional and In Vitro Digestibility Properties of Gluten-Free Cookies Made from Raw, Pre-Cooked, and Germinated Chickpea Flours. Foods. 2023; 12(15):2829.
https://doi.org/10.3390/foods12152829
Chicago/Turabian Style
Dogruer, Ilgin, Basak Coban, Filiz Baser, Sukru Gulec, and Banu Ozen.
2023. "Techno-Functional and In Vitro Digestibility Properties of Gluten-Free Cookies Made from Raw, Pre-Cooked, and Germinated Chickpea Flours" Foods 12, no. 15: 2829.
https://doi.org/10.3390/foods12152829
APA Style
Dogruer, I., Coban, B., Baser, F., Gulec, S., & Ozen, B.
(2023). Techno-Functional and In Vitro Digestibility Properties of Gluten-Free Cookies Made from Raw, Pre-Cooked, and Germinated Chickpea Flours. Foods, 12(15), 2829.
https://doi.org/10.3390/foods12152829