Erdoğan, S. And Koç, G. 2022. UTILIZATION OF DIFFERENT LEGUME AND CEREAL FLOURS IN THE PRODUCTION OF GLUTEN-FREE TARHANA. Latin American Applied Research , vol.52, no.4 , 393-400.

Erdoğan, S., & Koç, G., (2022). UTILIZATION OF DIFFERENT LEGUME AND CEREAL FLOURS IN THE PRODUCTION OF GLUTEN-FREE TARHANA. Latin American Applied Research , vol.52, no.4, 393-400.

Erdoğan, S.L., And GÜLŞAH ÇALIŞKAN KOÇ. "UTILIZATION OF DIFFERENT LEGUME AND CEREAL FLOURS IN THE PRODUCTION OF GLUTEN-FREE TARHANA," Latin American Applied Research , vol.52, no.4, 393-400, 2022

Erdoğan, S.L. And Koç, GÜLŞAH Ç. . "UTILIZATION OF DIFFERENT LEGUME AND CEREAL FLOURS IN THE PRODUCTION OF GLUTEN-FREE TARHANA." Latin American Applied Research , vol.52, no.4, pp.393-400, 2022

Erdoğan, S. And Koç, G. (2022) . "UTILIZATION OF DIFFERENT LEGUME AND CEREAL FLOURS IN THE PRODUCTION OF GLUTEN-FREE TARHANA." Latin American Applied Research , vol.52, no.4, pp.393-400.

@article{article, author={S.L. Erdoğan And author={GÜLŞAH ÇALIŞKAN KOÇ}, title={UTILIZATION OF DIFFERENT LEGUME AND CEREAL FLOURS IN THE PRODUCTION OF GLUTEN-FREE TARHANA}, journal={Latin American Applied Research}, year=2022, pages={393-400} }