Cakir, E. Et Al. 2025. Effect of germinated different colored bean flours as functional ingredients on technological, bioactive and sensory quality of rice flour muffins. Italian Journal of Food Science , vol.37, no.2 , 65-81.

Cakir, E., Kahraman, S., Ozgolet, M., & KARASU, S., (2025). Effect of germinated different colored bean flours as functional ingredients on technological, bioactive and sensory quality of rice flour muffins. Italian Journal of Food Science , vol.37, no.2, 65-81.

Cakir, Elif Et Al. "Effect of germinated different colored bean flours as functional ingredients on technological, bioactive and sensory quality of rice flour muffins," Italian Journal of Food Science , vol.37, no.2, 65-81, 2025

Cakir, Elif Et Al. "Effect of germinated different colored bean flours as functional ingredients on technological, bioactive and sensory quality of rice flour muffins." Italian Journal of Food Science , vol.37, no.2, pp.65-81, 2025

Cakir, E. Et Al. (2025) . "Effect of germinated different colored bean flours as functional ingredients on technological, bioactive and sensory quality of rice flour muffins." Italian Journal of Food Science , vol.37, no.2, pp.65-81.

@article{article, author={Elif Cakir Et Al. }, title={Effect of germinated different colored bean flours as functional ingredients on technological, bioactive and sensory quality of rice flour muffins}, journal={Italian Journal of Food Science}, year=2025, pages={65-81} }