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Polygonum cognatum Powder as a Functional Ingredient: Improving Nutritional Quality and Reducing Glycemic Index of Gluten-free and Wheat-based Crackers

Crossref DOI link: https://doi.org/10.1007/s11130-026-01518-9

Published Online: 2026-05-21

Published Print: 2026-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Cankurtaran-Kömürcü, Tekmile https://orcid.org/0000-0001-7281-209X
Bilgiçli, Nermin https://orcid.org/0000-0001-5490-9824
Funding

Funding for this research was provided by:

Necmettin Erbakan University
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Text and Data Mining valid from 2026-05-21

Version of Record valid from 2026-05-21
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Article History

Received: 25 March 2026

Accepted: 11 May 2026

First Online: 21 May 2026

Declarations

:

: The authors declare no competing interests.

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