Shumoy, H. Et Al. 2018. Effect of sourdough addition and storage time on in vitro starch digestibility and estimated glycemic index of tef bread. FOOD CHEMISTRY , vol.264 , 34-40.

Shumoy, H., Van Bockstaele, F., Devecioğlu, D., & Raes, K., (2018). Effect of sourdough addition and storage time on in vitro starch digestibility and estimated glycemic index of tef bread. FOOD CHEMISTRY , vol.264, 34-40.

Shumoy, Habtu Et Al. "Effect of sourdough addition and storage time on in vitro starch digestibility and estimated glycemic index of tef bread," FOOD CHEMISTRY , vol.264, 34-40, 2018

Shumoy, Habtu Et Al. "Effect of sourdough addition and storage time on in vitro starch digestibility and estimated glycemic index of tef bread." FOOD CHEMISTRY , vol.264, pp.34-40, 2018

Shumoy, H. Et Al. (2018) . "Effect of sourdough addition and storage time on in vitro starch digestibility and estimated glycemic index of tef bread." FOOD CHEMISTRY , vol.264, pp.34-40.

@article{article, author={Habtu Shumoy Et Al. }, title={Effect of sourdough addition and storage time on in vitro starch digestibility and estimated glycemic index of tef bread}, journal={FOOD CHEMISTRY}, year=2018, pages={34-40} }