Bozdogan, N. Et Al. 2019. Investigation of the effects of using quinoa flour on gluten-free cake batters and cake properties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.56 , 683-694.

Bozdogan, N., KUMCUOĞLU, S., & TAVMAN, Ş., (2019). Investigation of the effects of using quinoa flour on gluten-free cake batters and cake properties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.56, 683-694.

Bozdogan, Neslihan, SEHER KUMCUOĞLU, And ŞEBNEM TAVMAN. "Investigation of the effects of using quinoa flour on gluten-free cake batters and cake properties," JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.56, 683-694, 2019

Bozdogan, Neslihan Et Al. "Investigation of the effects of using quinoa flour on gluten-free cake batters and cake properties." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.56, pp.683-694, 2019

Bozdogan, N. KUMCUOĞLU, S. And TAVMAN, Ş. (2019) . "Investigation of the effects of using quinoa flour on gluten-free cake batters and cake properties." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.56, pp.683-694.

@article{article, author={Neslihan Bozdogan Et Al. }, title={Investigation of the effects of using quinoa flour on gluten-free cake batters and cake properties}, journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE}, year=2019, pages={683-694} }