B. Oncel And M. S. ÖZER, "THE EFFECT OF USE OF HYDROCOLLOIDS IN DIFFERENT TYPES AND RATIOS ON THE QUALITY OF GLUTEN-FREE BREADS," Carpathian Journal of Food Science and Technology , vol.16, no.1, pp.178-189, 2024
Oncel, B. And ÖZER, M. S. 2024. THE EFFECT OF USE OF HYDROCOLLOIDS IN DIFFERENT TYPES AND RATIOS ON THE QUALITY OF GLUTEN-FREE BREADS. Carpathian Journal of Food Science and Technology , vol.16, no.1 , 178-189.
Oncel, B., & ÖZER, M. S., (2024). THE EFFECT OF USE OF HYDROCOLLOIDS IN DIFFERENT TYPES AND RATIOS ON THE QUALITY OF GLUTEN-FREE BREADS. Carpathian Journal of Food Science and Technology , vol.16, no.1, 178-189.
Oncel, Basak, And MEHMET SERTAÇ ÖZER. "THE EFFECT OF USE OF HYDROCOLLOIDS IN DIFFERENT TYPES AND RATIOS ON THE QUALITY OF GLUTEN-FREE BREADS," Carpathian Journal of Food Science and Technology , vol.16, no.1, 178-189, 2024
Oncel, Basak And ÖZER, MEHMET S. . "THE EFFECT OF USE OF HYDROCOLLOIDS IN DIFFERENT TYPES AND RATIOS ON THE QUALITY OF GLUTEN-FREE BREADS." Carpathian Journal of Food Science and Technology , vol.16, no.1, pp.178-189, 2024
Oncel, B. And ÖZER, M. S. (2024) . "THE EFFECT OF USE OF HYDROCOLLOIDS IN DIFFERENT TYPES AND RATIOS ON THE QUALITY OF GLUTEN-FREE BREADS." Carpathian Journal of Food Science and Technology , vol.16, no.1, pp.178-189.
@article{article, author={Basak Oncel And author={MEHMET SERTAÇ ÖZER}, title={THE EFFECT OF USE OF HYDROCOLLOIDS IN DIFFERENT TYPES AND RATIOS ON THE QUALITY OF GLUTEN-FREE BREADS}, journal={Carpathian Journal of Food Science and Technology}, year=2024, pages={178-189} }