HASTAOĞLU, E. Et Al. 2024. Effect of psyllium powder on the organoleptic properties of gluten-free bread roll: application Simple Additive Weighting (SAW) method. International Journal of Food Science and Technology , vol.59, no.11 , 8551-8560.

HASTAOĞLU, E., GÖKSEL SARAÇ, M., TAŞÇI, Ş., & CAN, Ö. P., (2024). Effect of psyllium powder on the organoleptic properties of gluten-free bread roll: application Simple Additive Weighting (SAW) method. International Journal of Food Science and Technology , vol.59, no.11, 8551-8560.

HASTAOĞLU, EMRE Et Al. "Effect of psyllium powder on the organoleptic properties of gluten-free bread roll: application Simple Additive Weighting (SAW) method," International Journal of Food Science and Technology , vol.59, no.11, 8551-8560, 2024

HASTAOĞLU, EMRE Et Al. "Effect of psyllium powder on the organoleptic properties of gluten-free bread roll: application Simple Additive Weighting (SAW) method." International Journal of Food Science and Technology , vol.59, no.11, pp.8551-8560, 2024

HASTAOĞLU, E. Et Al. (2024) . "Effect of psyllium powder on the organoleptic properties of gluten-free bread roll: application Simple Additive Weighting (SAW) method." International Journal of Food Science and Technology , vol.59, no.11, pp.8551-8560.

@article{article, author={EMRE HASTAOĞLU Et Al. }, title={Effect of psyllium powder on the organoleptic properties of gluten-free bread roll: application Simple Additive Weighting (SAW) method}, journal={International Journal of Food Science and Technology}, year=2024, pages={8551-8560} }