Dülger Altıner, D. 2021. Physicochemical, sensory properties and in-vitro bioaccessibility of phenolics and antioxidant capacity of traditional noodles enriched with carob (Ceratonia siliqua L.) flour. FOOD SCIENCE AND TECHNOLOGY , vol.41, no.3 , 587-595.

Dülger Altıner, D., (2021). Physicochemical, sensory properties and in-vitro bioaccessibility of phenolics and antioxidant capacity of traditional noodles enriched with carob (Ceratonia siliqua L.) flour. FOOD SCIENCE AND TECHNOLOGY , vol.41, no.3, 587-595.

Dülger Altıner, DİLEK. "Physicochemical, sensory properties and in-vitro bioaccessibility of phenolics and antioxidant capacity of traditional noodles enriched with carob (Ceratonia siliqua L.) flour," FOOD SCIENCE AND TECHNOLOGY , vol.41, no.3, 587-595, 2021

Dülger Altıner, DİLEK D. . "Physicochemical, sensory properties and in-vitro bioaccessibility of phenolics and antioxidant capacity of traditional noodles enriched with carob (Ceratonia siliqua L.) flour." FOOD SCIENCE AND TECHNOLOGY , vol.41, no.3, pp.587-595, 2021

Dülger Altıner, D. (2021) . "Physicochemical, sensory properties and in-vitro bioaccessibility of phenolics and antioxidant capacity of traditional noodles enriched with carob (Ceratonia siliqua L.) flour." FOOD SCIENCE AND TECHNOLOGY , vol.41, no.3, pp.587-595.

@article{article, author={DİLEK DÜLGER ALTINER}, title={Physicochemical, sensory properties and in-vitro bioaccessibility of phenolics and antioxidant capacity of traditional noodles enriched with carob (Ceratonia siliqua L.) flour}, journal={FOOD SCIENCE AND TECHNOLOGY}, year=2021, pages={587-595} }