Reformulating Cookies with Colored Whole Wheat Flours and Xylitol: Implications for Technological Quality, Phenolic Content, and Glycemic Response
- DOI
- 10.3390/foods15071244
- Published
- 2026-04-05
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods15071244,
title = {Reformulating Cookies with Colored Whole Wheat Flours and Xylitol: Implications for Technological Quality, Phenolic Content, and Glycemic Response},
author = {Fazilet Mıdık and Kubra Ozkan and Lale Karataylioglu and Cagla Ozer and Vladimir P. Shamanin and Inna V. Pototskaya and Alexey I. Morgounov and Osman Sagdic and Hamit Koksel},
year = {2026},
journal = {Foods},
doi = {10.3390/foods15071244},
url = {https://doi.org/10.3390/foods15071244}
}RIS
TY - JOUR TI - Reformulating Cookies with Colored Whole Wheat Flours and Xylitol: Implications for Technological Quality, Phenolic Content, and Glycemic Response AU - Fazilet Mıdık AU - Kubra Ozkan AU - Lale Karataylioglu AU - Cagla Ozer AU - Vladimir P. Shamanin AU - Inna V. Pototskaya AU - Alexey I. Morgounov AU - Osman Sagdic AU - Hamit Koksel PY - 2026 JO - Foods DO - 10.3390/foods15071244 UR - https://doi.org/10.3390/foods15071244 ER -
APA
Mıdık, F., Ozkan, K., Karataylioglu, L., Ozer, C., Shamanin, V. P., Pototskaya, I. V., Morgounov, A. I., Sagdic, O., & Koksel, H. (2026). Reformulating Cookies with Colored Whole Wheat Flours and Xylitol: Implications for Technological Quality, Phenolic Content, and Glycemic Response. Foods. https://doi.org/10.3390/foods15071244
Source records
- crossref · retrieved 2026-09-25T18:33:23.547Z