Transforming Traditional Flatbread (Bazlama) into a Functional Food with Very High Resistant Starch and Low Glycemic Impact.
- DOI
- 10.3390/foods15101752
- Published
- 2026 May 15
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
Credibility signals
limited evidence Score 45/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.3390/foods15101752,
title = {Transforming Traditional Flatbread (Bazlama) into a Functional Food with Very High Resistant Starch and Low Glycemic Impact.},
author = {Ozer C and Yildirim H and Surek E and Ozkan K and Sagdic O and Palombieri S and Sestili F and Koksel H},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15101752},
url = {https://doi.org/10.3390/foods15101752}
}RIS
TY - JOUR TI - Transforming Traditional Flatbread (Bazlama) into a Functional Food with Very High Resistant Starch and Low Glycemic Impact. AU - Ozer C AU - Yildirim H AU - Surek E AU - Ozkan K AU - Sagdic O AU - Palombieri S AU - Sestili F AU - Koksel H PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15101752 UR - https://doi.org/10.3390/foods15101752 ER -
APA
C, O., H, Y., E, S., K, O., O, S., S, P., F, S., & H, K. (2026). Transforming Traditional Flatbread (Bazlama) into a Functional Food with Very High Resistant Starch and Low Glycemic Impact.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15101752
Source records
- pubmed · retrieved 2026-09-26T07:55:00.394Z
- europe-pmc · retrieved 2026-09-26T07:55:00.400Z