ÖZYURT, G. Et Al. 2015. EVALUATION OF THE COOKING QUALITY CHARACTERISTICS OF PASTA ENRICHED WITH SPIRULINA PLATENSIS. JOURNAL OF FOOD QUALITY , vol.38, no.4 , 268-272.

ÖZYURT, G., USLU, L., YUVKA, I., GÖKDOĞAN, S., ATCI, G., AK, B., ... IŞIK, O.(2015). EVALUATION OF THE COOKING QUALITY CHARACTERISTICS OF PASTA ENRICHED WITH SPIRULINA PLATENSIS. JOURNAL OF FOOD QUALITY , vol.38, no.4, 268-272.

ÖZYURT, GÜLSÜN Et Al. "EVALUATION OF THE COOKING QUALITY CHARACTERISTICS OF PASTA ENRICHED WITH SPIRULINA PLATENSIS," JOURNAL OF FOOD QUALITY , vol.38, no.4, 268-272, 2015

ÖZYURT, GÜLSÜN Et Al. "EVALUATION OF THE COOKING QUALITY CHARACTERISTICS OF PASTA ENRICHED WITH SPIRULINA PLATENSIS." JOURNAL OF FOOD QUALITY , vol.38, no.4, pp.268-272, 2015

ÖZYURT, G. Et Al. (2015) . "EVALUATION OF THE COOKING QUALITY CHARACTERISTICS OF PASTA ENRICHED WITH SPIRULINA PLATENSIS." JOURNAL OF FOOD QUALITY , vol.38, no.4, pp.268-272.

@article{article, author={GÜLSÜN ÖZYURT Et Al. }, title={EVALUATION OF THE COOKING QUALITY CHARACTERISTICS OF PASTA ENRICHED WITH SPIRULINA PLATENSIS}, journal={JOURNAL OF FOOD QUALITY}, year=2015, pages={268-272} }