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Aslıhan Alav Doctoral It is not affiliated with an institution
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Food Sciences

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It is not affiliated with an institution

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Bioaccessibility of Phenolic and Antioxidant Substances in Gluten-Free Cookies Prepared with Sorghum Flour, Rice Bran, and Quinoa
Authors: Raciye Meral , Nazan Kutlu , Aslıhan Alav
Published: 2025 , Yuzuncu Yil University Journal of the Institute of Natural and Applied Sciences
DOI: 10.53433/yyufbed.1693011
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Yuzuncu Yil University Journal of the Institute of Natural and Applied Sciences
Yuzuncu Yil University Journal of the Institute of Natural and Applied Sciences
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