D. Dülger Altıner And Ş. Hallaç, "The effect of soy flour and carob flour addition on the physicochemical, quality, and sensory properties of pasta formulations," International Journal of Agriculture, Environment and Food Sciences , vol.4, no.4, pp.406-417, 2020
Dülger Altıner, D. And Hallaç, Ş. 2020. The effect of soy flour and carob flour addition on the physicochemical, quality, and sensory properties of pasta formulations. International Journal of Agriculture, Environment and Food Sciences , vol.4, no.4 , 406-417.
Dülger Altıner, D., & Hallaç, Ş., (2020). The effect of soy flour and carob flour addition on the physicochemical, quality, and sensory properties of pasta formulations. International Journal of Agriculture, Environment and Food Sciences , vol.4, no.4, 406-417.
Dülger Altıner, DİLEK, And Şeyma Hallaç. "The effect of soy flour and carob flour addition on the physicochemical, quality, and sensory properties of pasta formulations," International Journal of Agriculture, Environment and Food Sciences , vol.4, no.4, 406-417, 2020
Dülger Altıner, DİLEK D. And Hallaç, Şeyma. "The effect of soy flour and carob flour addition on the physicochemical, quality, and sensory properties of pasta formulations." International Journal of Agriculture, Environment and Food Sciences , vol.4, no.4, pp.406-417, 2020
Dülger Altıner, D. And Hallaç, Ş. (2020) . "The effect of soy flour and carob flour addition on the physicochemical, quality, and sensory properties of pasta formulations." International Journal of Agriculture, Environment and Food Sciences , vol.4, no.4, pp.406-417.
@article{article, author={DİLEK DÜLGER ALTINER And author={Şeyma Hallaç}, title={The effect of soy flour and carob flour addition on the physicochemical, quality, and sensory properties of pasta formulations}, journal={International Journal of Agriculture, Environment and Food Sciences}, year=2020, pages={406-417} }