F. Unsal-Canay Et Al. , "Technological and nutritional characteristics of bran-supplemented spaghetti and reduction of phytic acid content," European Food Research and Technology , vol.249, no.7, pp.1785-1795, 2023
Unsal-Canay, F. Et Al. 2023. Technological and nutritional characteristics of bran-supplemented spaghetti and reduction of phytic acid content. European Food Research and Technology , vol.249, no.7 , 1785-1795.
Unsal-Canay, F., Sanal, T., & Koksel, H., (2023). Technological and nutritional characteristics of bran-supplemented spaghetti and reduction of phytic acid content. European Food Research and Technology , vol.249, no.7, 1785-1795.
Unsal-Canay, Ferda, Turgay Sanal, And HAMİT KÖKSEL. "Technological and nutritional characteristics of bran-supplemented spaghetti and reduction of phytic acid content," European Food Research and Technology , vol.249, no.7, 1785-1795, 2023
Unsal-Canay, Ferda Et Al. "Technological and nutritional characteristics of bran-supplemented spaghetti and reduction of phytic acid content." European Food Research and Technology , vol.249, no.7, pp.1785-1795, 2023
Unsal-Canay, F. Sanal, T. And Koksel, H. (2023) . "Technological and nutritional characteristics of bran-supplemented spaghetti and reduction of phytic acid content." European Food Research and Technology , vol.249, no.7, pp.1785-1795.
@article{article, author={Ferda Unsal-Canay Et Al. }, title={Technological and nutritional characteristics of bran-supplemented spaghetti and reduction of phytic acid content}, journal={European Food Research and Technology}, year=2023, pages={1785-1795} }