Tunçil, Y. E., Fevzioglu, M., Arioglu-Tunçil, S., Ejeta, G., Campanella, O. H. and Hamaker, B. R. (2019) “Transglutaminase Shows Better Functionality on High Digestible, High Lysine Sorghum-Wheat Composite Dough and Bread, Compared to Normal Sorghum-Wheat Composites”, Turkish Journal of Agriculture - Food Science and Technology, 7(6), pp. 877–882. doi: 10.24925/turjaf.v7i6.877-882.2484.