Anıl, M. Et Al. 2021. Effects of different concentrations of guar, xanthan and locust bean gums on physicochemical quality and rheological properties of corn flour tarhana. NUTRITION & FOOD SCIENCE , vol.51, no.1 , 137-150.

Anıl, M., DURMUŞ, Y., & TARAKÇI, Z., (2021). Effects of different concentrations of guar, xanthan and locust bean gums on physicochemical quality and rheological properties of corn flour tarhana. NUTRITION & FOOD SCIENCE , vol.51, no.1, 137-150.

Anıl, Münir, YUSUF DURMUŞ, And ZEKAİ TARAKÇI. "Effects of different concentrations of guar, xanthan and locust bean gums on physicochemical quality and rheological properties of corn flour tarhana," NUTRITION & FOOD SCIENCE , vol.51, no.1, 137-150, 2021

Anıl, Münir Et Al. "Effects of different concentrations of guar, xanthan and locust bean gums on physicochemical quality and rheological properties of corn flour tarhana." NUTRITION & FOOD SCIENCE , vol.51, no.1, pp.137-150, 2021

Anıl, M. DURMUŞ, Y. And TARAKÇI, Z. (2021) . "Effects of different concentrations of guar, xanthan and locust bean gums on physicochemical quality and rheological properties of corn flour tarhana." NUTRITION & FOOD SCIENCE , vol.51, no.1, pp.137-150.

@article{article, author={Münir Anıl Et Al. }, title={Effects of different concentrations of guar, xanthan and locust bean gums on physicochemical quality and rheological properties of corn flour tarhana}, journal={NUTRITION & FOOD SCIENCE}, year=2021, pages={137-150} }