Meral, R. Et Al. 2025. Bioaccessibility of Phenolic and Antioxidant Substances in Gluten-Free Cookies Prepared with Sorghum Flour, Rice Bran, and Quinoa. Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi , vol.30, no.2 , 737-751.

Meral, R., Kutlu, N., & Alav, A., (2025). Bioaccessibility of Phenolic and Antioxidant Substances in Gluten-Free Cookies Prepared with Sorghum Flour, Rice Bran, and Quinoa. Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi , vol.30, no.2, 737-751.

Meral, Raciye, Nazan Kutlu, And Aslıhan Alav. "Bioaccessibility of Phenolic and Antioxidant Substances in Gluten-Free Cookies Prepared with Sorghum Flour, Rice Bran, and Quinoa," Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi , vol.30, no.2, 737-751, 2025

Meral, Raciye Et Al. "Bioaccessibility of Phenolic and Antioxidant Substances in Gluten-Free Cookies Prepared with Sorghum Flour, Rice Bran, and Quinoa." Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi , vol.30, no.2, pp.737-751, 2025

Meral, R. Kutlu, N. And Alav, A. (2025) . "Bioaccessibility of Phenolic and Antioxidant Substances in Gluten-Free Cookies Prepared with Sorghum Flour, Rice Bran, and Quinoa." Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi , vol.30, no.2, pp.737-751.

@article{article, author={Raciye Meral Et Al. }, title={Bioaccessibility of Phenolic and Antioxidant Substances in Gluten-Free Cookies Prepared with Sorghum Flour, Rice Bran, and Quinoa}, journal={Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi}, year=2025, pages={737-751} }