Transforming Traditional Flatbread (Bazlama) into a Functional Food with Very High Resistant Starch and Low Glycemic Impact

Author(s)
Cagla Ozer
Halide Yildirim
Ece Surek
Kubra Ozkan
Osman Sagdic
Date Issued
May 14, 2026
Type
article
DOI
Journal
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Ozer et al. Foods 2026.pdf

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