APA (7th ed.) Citation

Yuksel, F., Yavuz, B., & Tunç, M. T. Rheological properties of pestil enriched wheat, potato and corn flour using simplex lattice mixture design. Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek.

Chicago Style (17th ed.) Citation

Yuksel, Ferhat, Busra Yavuz, and Merve Tuğçe Tunç. Rheological Properties of Pestil Enriched Wheat, Potato and Corn Flour Using Simplex Lattice Mixture Design. Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek.

MLA (9th ed.) Citation

Yuksel, Ferhat, et al. Rheological Properties of Pestil Enriched Wheat, Potato and Corn Flour Using Simplex Lattice Mixture Design. Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek.