DURMUŞ, Y. Et Al. 2021. Effects of hazelnut skin, cross-linked starch, and oxidized starch on wheat flour and dough quality. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.45, no.2 .

DURMUŞ, Y., Anıl, M., & Simsek, S., (2021). Effects of hazelnut skin, cross-linked starch, and oxidized starch on wheat flour and dough quality. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.45, no.2.

DURMUŞ, YUSUF, Münir Anıl, And Senay Simsek. "Effects of hazelnut skin, cross-linked starch, and oxidized starch on wheat flour and dough quality," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.45, no.2, 2021

DURMUŞ, YUSUF Et Al. "Effects of hazelnut skin, cross-linked starch, and oxidized starch on wheat flour and dough quality." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.45, no.2, 2021

DURMUŞ, Y. Anıl, M. And Simsek, S. (2021) . "Effects of hazelnut skin, cross-linked starch, and oxidized starch on wheat flour and dough quality." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.45, no.2.

@article{article, author={YUSUF DURMUŞ Et Al. }, title={Effects of hazelnut skin, cross-linked starch, and oxidized starch on wheat flour and dough quality}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, year=2021}