Tekgül Barut, Y. Et Al. 2023. Effect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, colour, texture, and sensory profile of the chickpeas. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.58, no.1 , 482-492.

Tekgül Barut, Y., Çalışkan Koç, G., Rayman Ergün, A., Bozkır, H., & Pandiselvam, R., (2023). Effect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, colour, texture, and sensory profile of the chickpeas. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.58, no.1, 482-492.

Tekgül Barut, Yeliz Et Al. "Effect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, colour, texture, and sensory profile of the chickpeas," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.58, no.1, 482-492, 2023

Tekgül Barut, Yeliz T. Et Al. "Effect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, colour, texture, and sensory profile of the chickpeas." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.58, no.1, pp.482-492, 2023

Tekgül Barut, Y. Et Al. (2023) . "Effect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, colour, texture, and sensory profile of the chickpeas." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.58, no.1, pp.482-492.

@article{article, author={Yeliz Tekgül Barut Et Al. }, title={Effect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, colour, texture, and sensory profile of the chickpeas}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2023, pages={482-492} }