Durmus, Y. Et Al. 2023. Enrichment of sourdough bread with hazelnut skin, cross-linked starch, or oxidized starch for improvement of nutritional quality. Journal of Food Process Engineering , vol.46, no.8 .

Durmus, Y., Whitney, K., Anıl, M., & Simsek, S., (2023). Enrichment of sourdough bread with hazelnut skin, cross-linked starch, or oxidized starch for improvement of nutritional quality. Journal of Food Process Engineering , vol.46, no.8.

Durmus, Yusuf Et Al. "Enrichment of sourdough bread with hazelnut skin, cross-linked starch, or oxidized starch for improvement of nutritional quality," Journal of Food Process Engineering , vol.46, no.8, 2023

Durmus, Yusuf Et Al. "Enrichment of sourdough bread with hazelnut skin, cross-linked starch, or oxidized starch for improvement of nutritional quality." Journal of Food Process Engineering , vol.46, no.8, 2023

Durmus, Y. Et Al. (2023) . "Enrichment of sourdough bread with hazelnut skin, cross-linked starch, or oxidized starch for improvement of nutritional quality." Journal of Food Process Engineering , vol.46, no.8.

@article{article, author={Yusuf Durmus Et Al. }, title={Enrichment of sourdough bread with hazelnut skin, cross-linked starch, or oxidized starch for improvement of nutritional quality}, journal={Journal of Food Process Engineering}, year=2023}