Sozer, N., Melama, L., Silbir, S., Rizzello, C. G., Flander, L., & Poutanen, K. (2019). Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads. Foods.

Sozer, Nesli, Leena Melama, Selim Silbir, Carlo G. Rizzello, Laura Flander, and Kaisa Poutanen. "Lactic Acid Fermentation As a Pre-Treatment Process for Faba Bean Flour and Its Effect On Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads." Foods 2019.

Sozer, Nesli, et al. "Lactic Acid Fermentation As a Pre-Treatment Process for Faba Bean Flour and Its Effect On Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads." Foods 2019.