F. Korkmaz And N. B. Tuncel, "The Effect of Infrared-Assisted Hydrothermal Treatment on Rheological and Functional Properties of Different Types of Wheat Flour," FOOD AND BIOPROCESS TECHNOLOGY , vol.15, no.8, pp.1810-1820, 2022
Korkmaz, F. And Tuncel, N. B. 2022. The Effect of Infrared-Assisted Hydrothermal Treatment on Rheological and Functional Properties of Different Types of Wheat Flour. FOOD AND BIOPROCESS TECHNOLOGY , vol.15, no.8 , 1810-1820.
Korkmaz, F., & Tuncel, N. B., (2022). The Effect of Infrared-Assisted Hydrothermal Treatment on Rheological and Functional Properties of Different Types of Wheat Flour. FOOD AND BIOPROCESS TECHNOLOGY , vol.15, no.8, 1810-1820.
Korkmaz, FATMA, And NECATİ BARIŞ TUNCEL. "The Effect of Infrared-Assisted Hydrothermal Treatment on Rheological and Functional Properties of Different Types of Wheat Flour," FOOD AND BIOPROCESS TECHNOLOGY , vol.15, no.8, 1810-1820, 2022
Korkmaz, FATMA And Tuncel, NECATİ B. . "The Effect of Infrared-Assisted Hydrothermal Treatment on Rheological and Functional Properties of Different Types of Wheat Flour." FOOD AND BIOPROCESS TECHNOLOGY , vol.15, no.8, pp.1810-1820, 2022
Korkmaz, F. And Tuncel, N. B. (2022) . "The Effect of Infrared-Assisted Hydrothermal Treatment on Rheological and Functional Properties of Different Types of Wheat Flour." FOOD AND BIOPROCESS TECHNOLOGY , vol.15, no.8, pp.1810-1820.
@article{article, author={FATMA KORKMAZ And author={NECATİ BARIŞ TUNCEL}, title={The Effect of Infrared-Assisted Hydrothermal Treatment on Rheological and Functional Properties of Different Types of Wheat Flour}, journal={FOOD AND BIOPROCESS TECHNOLOGY}, year=2022, pages={1810-1820} }