GÖKSEL SARAÇ, M. Et Al. 2022. Influence of using scarlet runner bean flour on the production and physicochemical, textural, and sensorial properties of vegan cakes: WASPAS-SWARA techniques. International Journal of Gastronomy and Food Science , vol.27 .

GÖKSEL SARAÇ, M., Dedebaş, T., HASTAOĞLU, E., & ARSLAN, E., (2022). Influence of using scarlet runner bean flour on the production and physicochemical, textural, and sensorial properties of vegan cakes: WASPAS-SWARA techniques. International Journal of Gastronomy and Food Science , vol.27.

GÖKSEL SARAÇ, MERYEM Et Al. "Influence of using scarlet runner bean flour on the production and physicochemical, textural, and sensorial properties of vegan cakes: WASPAS-SWARA techniques," International Journal of Gastronomy and Food Science , vol.27, 2022

GÖKSEL SARAÇ, MERYEM G. Et Al. "Influence of using scarlet runner bean flour on the production and physicochemical, textural, and sensorial properties of vegan cakes: WASPAS-SWARA techniques." International Journal of Gastronomy and Food Science , vol.27, 2022

GÖKSEL SARAÇ, M. Et Al. (2022) . "Influence of using scarlet runner bean flour on the production and physicochemical, textural, and sensorial properties of vegan cakes: WASPAS-SWARA techniques." International Journal of Gastronomy and Food Science , vol.27.

@article{article, author={MERYEM GÖKSEL SARAÇ Et Al. }, title={Influence of using scarlet runner bean flour on the production and physicochemical, textural, and sensorial properties of vegan cakes: WASPAS-SWARA techniques}, journal={International Journal of Gastronomy and Food Science}, year=2022}