Koç, G. Ç., & Pandiselvam, R. Evaluation of Physicochemical, Functional, and Sensorial Characteristics of Gluten-Free Turkish Noodle “Erişte” Formulated with Oat and Quinoa Flours. Wiley.
Chicago Style (17th ed.) CitationKoç, Gülşah Çalışkan, and Ravi Pandiselvam. Evaluation of Physicochemical, Functional, and Sensorial Characteristics of Gluten-Free Turkish Noodle “Erişte” Formulated with Oat and Quinoa Flours. Wiley.
MLA (9th ed.) CitationKoç, Gülşah Çalışkan, and Ravi Pandiselvam. Evaluation of Physicochemical, Functional, and Sensorial Characteristics of Gluten-Free Turkish Noodle “Erişte” Formulated with Oat and Quinoa Flours. Wiley.
Warning: These citations may not always be 100% accurate.