ÇALIŞKAN KOÇ, G. Et Al. 2020. Physicochemical properties, fatty acid composition, cooking quality, and sensory evaluation of pasta enriched with different oleiferous powders. Journal of Food Measurement and Characterization , vol.14, no.6 , 3048-3057.

ÇALIŞKAN KOÇ, G., Tekgül, Y., & Çoban, S., (2020). Physicochemical properties, fatty acid composition, cooking quality, and sensory evaluation of pasta enriched with different oleiferous powders. Journal of Food Measurement and Characterization , vol.14, no.6, 3048-3057.

ÇALIŞKAN KOÇ, GÜLŞAH, Yeliz Tekgül, And Songül Çoban. "Physicochemical properties, fatty acid composition, cooking quality, and sensory evaluation of pasta enriched with different oleiferous powders," Journal of Food Measurement and Characterization , vol.14, no.6, 3048-3057, 2020

ÇALIŞKAN KOÇ, GÜLŞAH Ç. Et Al. "Physicochemical properties, fatty acid composition, cooking quality, and sensory evaluation of pasta enriched with different oleiferous powders." Journal of Food Measurement and Characterization , vol.14, no.6, pp.3048-3057, 2020

ÇALIŞKAN KOÇ, G. Tekgül, Y. And Çoban, S. (2020) . "Physicochemical properties, fatty acid composition, cooking quality, and sensory evaluation of pasta enriched with different oleiferous powders." Journal of Food Measurement and Characterization , vol.14, no.6, pp.3048-3057.

@article{article, author={GÜLŞAH ÇALIŞKAN KOÇ Et Al. }, title={Physicochemical properties, fatty acid composition, cooking quality, and sensory evaluation of pasta enriched with different oleiferous powders}, journal={Journal of Food Measurement and Characterization}, year=2020, pages={3048-3057} }