BAYRAM, H. M. Et Al. 2024. In Vitro Glycemic Index, Antioxidant Capacity, and Sensorial Properties of Breads Enriched with Broccoli Sprouts. INTERNATIONAL FOOD INNOVATION AND SUSTAINABILITY CONGRESS , (İstanbul, Turkey), 199-198.

BAYRAM, H. M., ÖZKAN, K., YILDIRIM, G., Yılmaz, M. Y., ÖZTÜRKCAN, S. A., & SAĞDIÇ, O., (2024). In Vitro Glycemic Index, Antioxidant Capacity, and Sensorial Properties of Breads Enriched with Broccoli Sprouts . INTERNATIONAL FOOD INNOVATION AND SUSTAINABILITY CONGRESS (pp.199-198). İstanbul, Turkey

BAYRAM, HATİCE Et Al. "In Vitro Glycemic Index, Antioxidant Capacity, and Sensorial Properties of Breads Enriched with Broccoli Sprouts," INTERNATIONAL FOOD INNOVATION AND SUSTAINABILITY CONGRESS, İstanbul, Turkey, 2024

BAYRAM, HATİCE M. Et Al. "In Vitro Glycemic Index, Antioxidant Capacity, and Sensorial Properties of Breads Enriched with Broccoli Sprouts." INTERNATIONAL FOOD INNOVATION AND SUSTAINABILITY CONGRESS , İstanbul, Turkey, pp.199-198, 2024

BAYRAM, H. M. Et Al. (2024) . "In Vitro Glycemic Index, Antioxidant Capacity, and Sensorial Properties of Breads Enriched with Broccoli Sprouts." INTERNATIONAL FOOD INNOVATION AND SUSTAINABILITY CONGRESS , İstanbul, Turkey, pp.199-198.

@conferencepaper{conferencepaper, author={HATİCE MERVE BAYRAM Et Al. }, title={In Vitro Glycemic Index, Antioxidant Capacity, and Sensorial Properties of Breads Enriched with Broccoli Sprouts}, congress name={INTERNATIONAL FOOD INNOVATION AND SUSTAINABILITY CONGRESS}, city={İstanbul}, country={Turkey}, year={2024}, pages={199-198} }