Starch digestibility properties of bread from hard red spring wheat cultivars released in the last 100 years

Senay Simsek, Bilge Budak, Catherine Suzanne Schwebach, Maribel Ovando-Martínez

Research output: Contribution to journal › Article › peer-review

1 Scopus citations

Access to Document

@article{c5444dadb70c465f86eec54607964f73,

title = "Starch digestibility properties of bread from hard red spring wheat cultivars released in the last 100 years",

author = "Senay Simsek and Bilge Budak and Schwebach, {Catherine Suzanne} and Maribel Ovando-Mart{\'i}nez",

year = "2020",

month = jan,

day = "1",

doi = "10.1002/cche.10211",

language = "American English",

pages = "138--148",

journal = "Cereal Chemistry",

issn = "0009-0352",

publisher = "American Association of Cereal Chemists",

}

TY - JOUR

T1 - Starch digestibility properties of bread from hard red spring wheat cultivars released in the last 100 years

AU - Simsek, Senay

AU - Budak, Bilge

AU - Schwebach, Catherine Suzanne

AU - Ovando-Martínez, Maribel

PY - 2020/1/1

Y1 - 2020/1/1

UR - https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85074038254&origin=inward

UR - https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=85074038254&origin=inward

U2 - 10.1002/cche.10211

DO - 10.1002/cche.10211

M3 - Article

SP - 138

EP - 148

JO - Cereal Chemistry

JF - Cereal Chemistry

SN - 0009-0352

ER -