Simsek, S. Et Al. 2020. Starch digestibility properties of bread from hard red spring wheat cultivars released in the last 100 years. CEREAL CHEMISTRY , vol.97, no.1 , 138-148.

Simsek, S., Budak, B., Schwebach, C. S. , & Ovando-Martinez, M., (2020). Starch digestibility properties of bread from hard red spring wheat cultivars released in the last 100 years. CEREAL CHEMISTRY , vol.97, no.1, 138-148.

Simsek, Senay Et Al. "Starch digestibility properties of bread from hard red spring wheat cultivars released in the last 100 years," CEREAL CHEMISTRY , vol.97, no.1, 138-148, 2020

Simsek, Senay Et Al. "Starch digestibility properties of bread from hard red spring wheat cultivars released in the last 100 years." CEREAL CHEMISTRY , vol.97, no.1, pp.138-148, 2020

Simsek, S. Et Al. (2020) . "Starch digestibility properties of bread from hard red spring wheat cultivars released in the last 100 years." CEREAL CHEMISTRY , vol.97, no.1, pp.138-148.

@article{article, author={Senay Simsek Et Al. }, title={Starch digestibility properties of bread from hard red spring wheat cultivars released in the last 100 years}, journal={CEREAL CHEMISTRY}, year=2020, pages={138-148} }