BAYRAM, H. M. Et Al. 2025. In vitro glycemic index, antioxidant capacity, and sensorial properties of breads enriched with broccoli sprouts. Nutrition and Food Science , vol.55, no.4 , 720-733.

BAYRAM, H. M., Ozkan, K., YILDIRIM, G., Yilmaz, M. Y., ÖZTÜRKCAN, S. A., & SAĞDIÇ, O., (2025). In vitro glycemic index, antioxidant capacity, and sensorial properties of breads enriched with broccoli sprouts. Nutrition and Food Science , vol.55, no.4, 720-733.

BAYRAM, HATİCE Et Al. "In vitro glycemic index, antioxidant capacity, and sensorial properties of breads enriched with broccoli sprouts," Nutrition and Food Science , vol.55, no.4, 720-733, 2025

BAYRAM, HATİCE M. Et Al. "In vitro glycemic index, antioxidant capacity, and sensorial properties of breads enriched with broccoli sprouts." Nutrition and Food Science , vol.55, no.4, pp.720-733, 2025

BAYRAM, H. M. Et Al. (2025) . "In vitro glycemic index, antioxidant capacity, and sensorial properties of breads enriched with broccoli sprouts." Nutrition and Food Science , vol.55, no.4, pp.720-733.

@article{article, author={HATİCE MERVE BAYRAM Et Al. }, title={In vitro glycemic index, antioxidant capacity, and sensorial properties of breads enriched with broccoli sprouts}, journal={Nutrition and Food Science}, year=2025, pages={720-733} }