ÇALIŞKAN KOÇ, G. And Pandiselvam, R. 2022. Evaluation of Physicochemical, Functional, and Sensorial Characteristics of Gluten-Free Turkish Noodle "erişte" Formulated with Oat and Quinoa Flours. Journal of Food Quality , vol.2022 .

ÇALIŞKAN KOÇ, G., & Pandiselvam, R., (2022). Evaluation of Physicochemical, Functional, and Sensorial Characteristics of Gluten-Free Turkish Noodle "erişte" Formulated with Oat and Quinoa Flours. Journal of Food Quality , vol.2022.

ÇALIŞKAN KOÇ, GÜLŞAH, And Ravi Pandiselvam. "Evaluation of Physicochemical, Functional, and Sensorial Characteristics of Gluten-Free Turkish Noodle "erişte" Formulated with Oat and Quinoa Flours," Journal of Food Quality , vol.2022, 2022

ÇALIŞKAN KOÇ, GÜLŞAH Ç. And Pandiselvam, Ravi. "Evaluation of Physicochemical, Functional, and Sensorial Characteristics of Gluten-Free Turkish Noodle "erişte" Formulated with Oat and Quinoa Flours." Journal of Food Quality , vol.2022, 2022

ÇALIŞKAN KOÇ, G. And Pandiselvam, R. (2022) . "Evaluation of Physicochemical, Functional, and Sensorial Characteristics of Gluten-Free Turkish Noodle "erişte" Formulated with Oat and Quinoa Flours." Journal of Food Quality , vol.2022.

@article{article, author={GÜLŞAH ÇALIŞKAN KOÇ And author={Ravi Pandiselvam}, title={Evaluation of Physicochemical, Functional, and Sensorial Characteristics of Gluten-Free Turkish Noodle "erişte" Formulated with Oat and Quinoa Flours}, journal={Journal of Food Quality}, year=2022}