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Comparison of quality, dietary fiber and glycemic index of whole wheat breads using various modern and old wheats and investigate the effect of xylanase

Crossref DOI link: https://doi.org/10.1007/s11694-024-02509-7

Published Online: 2024-04-27

Published Print: 2024-06

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

Authors

Cetiner, Buket https://orcid.org/0000-0002-3802-5487
Koksel, Hamit https://orcid.org/0000-0003-4150-2413
Funding

Funding for this research was provided by:

Scientific and Technological Research Council of Turkey
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Text and Data Mining valid from 2024-04-27

Version of Record valid from 2024-04-27
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Article History

Received: 18 October 2022

Accepted: 14 March 2024

First Online: 27 April 2024

Declarations

:

: The authors declare that they have no conflict of interest.

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