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Transforming Traditional Flatbread (Bazlama) into a Functional Food with Very High Resistant Starch and Low Glycemic

Cagla Ozer1, Halide Yildirim1, Ece Surek2

  • 1Department of Gastronomy and Culinary Arts, Faculty of Fine Arts, Design and Architecture, Istinye University, 34396 Istanbul, Türkiye.

Foods (Basel, Switzerland)
|May 27, 2026
PubMed
Abstract

Keywords:
antioxidant capacityflatbread (bazlama)glycemic indexhigh amyloseresistant starch texture

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