Durmus, Y. Et Al. 2023. Discrimination of Glutopeak Test and Mixograph Parameters for Evaluation of Wheat Flour Supplemented with Hazelnut Skin, Cross-Linked Starch, and Oxidized Starch. Foods , vol.12, no.2 .

Durmus, Y., Anıl, M., & Simsek, S., (2023). Discrimination of Glutopeak Test and Mixograph Parameters for Evaluation of Wheat Flour Supplemented with Hazelnut Skin, Cross-Linked Starch, and Oxidized Starch. Foods , vol.12, no.2.

Durmus, Yusuf, Münir Anıl, And Senay Simsek. "Discrimination of Glutopeak Test and Mixograph Parameters for Evaluation of Wheat Flour Supplemented with Hazelnut Skin, Cross-Linked Starch, and Oxidized Starch," Foods , vol.12, no.2, 2023

Durmus, Yusuf Et Al. "Discrimination of Glutopeak Test and Mixograph Parameters for Evaluation of Wheat Flour Supplemented with Hazelnut Skin, Cross-Linked Starch, and Oxidized Starch." Foods , vol.12, no.2, 2023

Durmus, Y. Anıl, M. And Simsek, S. (2023) . "Discrimination of Glutopeak Test and Mixograph Parameters for Evaluation of Wheat Flour Supplemented with Hazelnut Skin, Cross-Linked Starch, and Oxidized Starch." Foods , vol.12, no.2.

@article{article, author={Yusuf Durmus Et Al. }, title={Discrimination of Glutopeak Test and Mixograph Parameters for Evaluation of Wheat Flour Supplemented with Hazelnut Skin, Cross-Linked Starch, and Oxidized Starch}, journal={Foods}, year=2023}