Özgölet, M. Et Al. 2025. Enhancing the nutritional and textural properties ofgluten-free shortbread biscuits: The potential ofwhite-fleshed sweet potato flour blended with corn starch. JOURNAL OF FOOD SCIENCE , vol.90 , 70123.

Özgölet, M., Belkacemi, L., & Arıcı, M., (2025). Enhancing the nutritional and textural properties ofgluten-free shortbread biscuits: The potential ofwhite-fleshed sweet potato flour blended with corn starch. JOURNAL OF FOOD SCIENCE , vol.90, 70123.

Özgölet, Muhammed, Louiza Belkacemi, And Muhammet ARICI. "Enhancing the nutritional and textural properties ofgluten-free shortbread biscuits: The potential ofwhite-fleshed sweet potato flour blended with corn starch," JOURNAL OF FOOD SCIENCE , vol.90, 70123, 2025

Özgölet, Muhammed Et Al. "Enhancing the nutritional and textural properties ofgluten-free shortbread biscuits: The potential ofwhite-fleshed sweet potato flour blended with corn starch." JOURNAL OF FOOD SCIENCE , vol.90, pp.70123, 2025

Özgölet, M. Belkacemi, L. And Arıcı, M. (2025) . "Enhancing the nutritional and textural properties ofgluten-free shortbread biscuits: The potential ofwhite-fleshed sweet potato flour blended with corn starch." JOURNAL OF FOOD SCIENCE , vol.90, p.70123.

@article{article, author={Muhammed ÖZGÖLET Et Al. }, title={Enhancing the nutritional and textural properties ofgluten-free shortbread biscuits: The potential ofwhite-fleshed sweet potato flour blended with corn starch}, journal={JOURNAL OF FOOD SCIENCE}, year=2025, pages={70123} }