Arslan-Tontul, S. Et Al. 2022. Expected glycemic impact and probiotic stimulating effects of whole grain flours of buckwheat, quinoa, amaranth and chia. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.59, no.4 , 1460-1467.

Arslan-Tontul, S., Candal Uslu, C., Mutlu, C., & Erbaş, M., (2022). Expected glycemic impact and probiotic stimulating effects of whole grain flours of buckwheat, quinoa, amaranth and chia. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.59, no.4, 1460-1467.

Arslan-Tontul, Sultan Et Al. "Expected glycemic impact and probiotic stimulating effects of whole grain flours of buckwheat, quinoa, amaranth and chia," JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.59, no.4, 1460-1467, 2022

Arslan-Tontul, Sultan Et Al. "Expected glycemic impact and probiotic stimulating effects of whole grain flours of buckwheat, quinoa, amaranth and chia." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.59, no.4, pp.1460-1467, 2022

Arslan-Tontul, S. Et Al. (2022) . "Expected glycemic impact and probiotic stimulating effects of whole grain flours of buckwheat, quinoa, amaranth and chia." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.59, no.4, pp.1460-1467.

@article{article, author={Sultan Arslan-Tontul Et Al. }, title={Expected glycemic impact and probiotic stimulating effects of whole grain flours of buckwheat, quinoa, amaranth and chia}, journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE}, year=2022, pages={1460-1467} }