ÖZGÖLET, M. Et Al. 2022. The effect of five different sourdough on the formation of glyoxal and methylglyoxal in bread and influence of in vitro digestion. FOOD CHEMISTRY , vol.371 .

ÖZGÖLET, M., Yaman, M., DURAK, M. Z., & KARASU, S., (2022). The effect of five different sourdough on the formation of glyoxal and methylglyoxal in bread and influence of in vitro digestion. FOOD CHEMISTRY , vol.371.

ÖZGÖLET, Muhammed Et Al. "The effect of five different sourdough on the formation of glyoxal and methylglyoxal in bread and influence of in vitro digestion," FOOD CHEMISTRY , vol.371, 2022

ÖZGÖLET, Muhammed Et Al. "The effect of five different sourdough on the formation of glyoxal and methylglyoxal in bread and influence of in vitro digestion." FOOD CHEMISTRY , vol.371, 2022

ÖZGÖLET, M. Et Al. (2022) . "The effect of five different sourdough on the formation of glyoxal and methylglyoxal in bread and influence of in vitro digestion." FOOD CHEMISTRY , vol.371.

@article{article, author={Muhammed ÖZGÖLET Et Al. }, title={The effect of five different sourdough on the formation of glyoxal and methylglyoxal in bread and influence of in vitro digestion}, journal={FOOD CHEMISTRY}, year=2022}