ASLAN TÜRKER, D. Et Al. 2023. Development of gluten-free cake formulations: the role of tapioca & potato starch and quinoa in the rheological, textural and powder flow properties. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.249, no.3 , 675-684.

ASLAN TÜRKER, D., GÖKSEL SARAÇ, M., & Dogan, M., (2023). Development of gluten-free cake formulations: the role of tapioca & potato starch and quinoa in the rheological, textural and powder flow properties. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.249, no.3, 675-684.

ASLAN TÜRKER, DUYGU, MERYEM GÖKSEL SARAÇ, And Mahmut Dogan. "Development of gluten-free cake formulations: the role of tapioca & potato starch and quinoa in the rheological, textural and powder flow properties," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.249, no.3, 675-684, 2023

ASLAN TÜRKER, DUYGU A. Et Al. "Development of gluten-free cake formulations: the role of tapioca & potato starch and quinoa in the rheological, textural and powder flow properties." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.249, no.3, pp.675-684, 2023

ASLAN TÜRKER, D. GÖKSEL SARAÇ, M. And Dogan, M. (2023) . "Development of gluten-free cake formulations: the role of tapioca & potato starch and quinoa in the rheological, textural and powder flow properties." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.249, no.3, pp.675-684.

@article{article, author={DUYGU ASLAN TÜRKER Et Al. }, title={Development of gluten-free cake formulations: the role of tapioca & potato starch and quinoa in the rheological, textural and powder flow properties}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2023, pages={675-684} }