Ozgolet, M. Et Al. 2025. Enhancing the nutritional and textural properties of gluten-free shortbread biscuits: The potential of white-fleshed sweet potato flour blended with corn starch. Journal of Food Science , vol.90, no.3 .

Ozgolet, M., Belkacemi, L., & ARICI, M., (2025). Enhancing the nutritional and textural properties of gluten-free shortbread biscuits: The potential of white-fleshed sweet potato flour blended with corn starch. Journal of Food Science , vol.90, no.3.

Ozgolet, Muhammed, Louiza Belkacemi, And Muhammet ARICI. "Enhancing the nutritional and textural properties of gluten-free shortbread biscuits: The potential of white-fleshed sweet potato flour blended with corn starch," Journal of Food Science , vol.90, no.3, 2025

Ozgolet, Muhammed Et Al. "Enhancing the nutritional and textural properties of gluten-free shortbread biscuits: The potential of white-fleshed sweet potato flour blended with corn starch." Journal of Food Science , vol.90, no.3, 2025

Ozgolet, M. Belkacemi, L. And ARICI, M. (2025) . "Enhancing the nutritional and textural properties of gluten-free shortbread biscuits: The potential of white-fleshed sweet potato flour blended with corn starch." Journal of Food Science , vol.90, no.3.

@article{article, author={Muhammed ÖZGÖLET Et Al. }, title={Enhancing the nutritional and textural properties of gluten-free shortbread biscuits: The potential of white-fleshed sweet potato flour blended with corn starch}, journal={Journal of Food Science}, year=2025}