Alsaiqali, A. Et Al. 2022. Effects of separated and combined amaranth, quinoa and chia flours on the characteristics of gluten-free bread with different concentrations of hydrocolloids. Research square .

Alsaiqali, A., DİZLEK, H., & ÖZER, M. S., (2022). Effects of separated and combined amaranth, quinoa and chia flours on the characteristics of gluten-free bread with different concentrations of hydrocolloids. Research square .

Alsaiqali, Ahmet, HALEF DİZLEK, And MEHMET SERTAÇ ÖZER. "Effects of separated and combined amaranth, quinoa and chia flours on the characteristics of gluten-free bread with different concentrations of hydrocolloids," Research square , 2022

Alsaiqali, Ahmet Et Al. "Effects of separated and combined amaranth, quinoa and chia flours on the characteristics of gluten-free bread with different concentrations of hydrocolloids." Research square , 2022

Alsaiqali, A. DİZLEK, H. And ÖZER, M. S. (2022) . "Effects of separated and combined amaranth, quinoa and chia flours on the characteristics of gluten-free bread with different concentrations of hydrocolloids." Research square .

@article{article, author={Ahmet Alsaiqali Et Al. }, title={Effects of separated and combined amaranth, quinoa and chia flours on the characteristics of gluten-free bread with different concentrations of hydrocolloids}, journal={Research square}, year=2022}