Koksel, H. Et Al. 2024. A functional bread produced by supplementing wheat flour with high β-glucan hull-less barley flour. Cereal Chemistry , vol.101, no.3 , 630-640.

Koksel, H., Cetiner, B., Ozkan, K., Tekin Çakmak, Z. H., Sağdıç, O., Sestili, F., ... Jilal, A.(2024). A functional bread produced by supplementing wheat flour with high β-glucan hull-less barley flour. Cereal Chemistry , vol.101, no.3, 630-640.

Koksel, Hamit Et Al. "A functional bread produced by supplementing wheat flour with high β-glucan hull-less barley flour," Cereal Chemistry , vol.101, no.3, 630-640, 2024

Koksel, Hamit Et Al. "A functional bread produced by supplementing wheat flour with high β-glucan hull-less barley flour." Cereal Chemistry , vol.101, no.3, pp.630-640, 2024

Koksel, H. Et Al. (2024) . "A functional bread produced by supplementing wheat flour with high β-glucan hull-less barley flour." Cereal Chemistry , vol.101, no.3, pp.630-640.

@article{article, author={Hamit Koksel Et Al. }, title={A functional bread produced by supplementing wheat flour with high β-glucan hull-less barley flour}, journal={Cereal Chemistry}, year=2024, pages={630-640} }