N. Tuncel Et Al. , "Rice Bran Substituted Turkish Noodles (Eriste): Textural, Sensorial, and Nutritional Properties," CEREAL CHEMISTRY , vol.94, no.5, pp.903-908, 2017
Tuncel, N. Et Al. 2017. Rice Bran Substituted Turkish Noodles (Eriste): Textural, Sensorial, and Nutritional Properties. CEREAL CHEMISTRY , vol.94, no.5 , 903-908.
Tuncel, N., Kaya, E., & Karaman, M., (2017). Rice Bran Substituted Turkish Noodles (Eriste): Textural, Sensorial, and Nutritional Properties. CEREAL CHEMISTRY , vol.94, no.5, 903-908.
Tuncel, NEŞE, Esra Kaya, And Melis Karaman. "Rice Bran Substituted Turkish Noodles (Eriste): Textural, Sensorial, and Nutritional Properties," CEREAL CHEMISTRY , vol.94, no.5, 903-908, 2017
Tuncel, NEŞE Y. Et Al. "Rice Bran Substituted Turkish Noodles (Eriste): Textural, Sensorial, and Nutritional Properties." CEREAL CHEMISTRY , vol.94, no.5, pp.903-908, 2017
Tuncel, N. Kaya, E. And Karaman, M. (2017) . "Rice Bran Substituted Turkish Noodles (Eriste): Textural, Sensorial, and Nutritional Properties." CEREAL CHEMISTRY , vol.94, no.5, pp.903-908.
@article{article, author={NEŞE YILMAZ TUNCEL Et Al. }, title={Rice Bran Substituted Turkish Noodles (Eriste): Textural, Sensorial, and Nutritional Properties}, journal={CEREAL CHEMISTRY}, year=2017, pages={903-908} }