Olcay, H. S. And ÖZÜLKÜ, G. 2025. Improvement of storage stability of barley, buckwheat and lupin composite flour by microwave treatment and its influence on functional properties of bread. Food Chemistry: X , vol.28 .

Olcay, H. S., & ÖZÜLKÜ, G., (2025). Improvement of storage stability of barley, buckwheat and lupin composite flour by microwave treatment and its influence on functional properties of bread. Food Chemistry: X , vol.28.

Olcay, Hatice, And Görkem ÖZÜLKÜ. "Improvement of storage stability of barley, buckwheat and lupin composite flour by microwave treatment and its influence on functional properties of bread," Food Chemistry: X , vol.28, 2025

Olcay, Hatice S. And ÖZÜLKÜ, Görkem. "Improvement of storage stability of barley, buckwheat and lupin composite flour by microwave treatment and its influence on functional properties of bread." Food Chemistry: X , vol.28, 2025

Olcay, H. S. And ÖZÜLKÜ, G. (2025) . "Improvement of storage stability of barley, buckwheat and lupin composite flour by microwave treatment and its influence on functional properties of bread." Food Chemistry: X , vol.28.

@article{article, author={Hatice Sena Olcay And author={Görkem ÖZÜLKÜ}, title={Improvement of storage stability of barley, buckwheat and lupin composite flour by microwave treatment and its influence on functional properties of bread}, journal={Food Chemistry: X}, year=2025}