Ayseli, M. T. Et Al. 2020. Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6-24 months old) foods prepared with quinoa (Chenopodium quinoa Willd.) flour. FOOD CHEMISTRY , vol.315 .

Ayseli, M. T., YILMAZ, M. T., ÇEBİ, N., SAĞDIÇ, O., ÖZMEN, D., & Capanoglu, E., (2020). Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6-24 months old) foods prepared with quinoa (Chenopodium quinoa Willd.) flour. FOOD CHEMISTRY , vol.315.

Ayseli, Mehmet Et Al. "Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6-24 months old) foods prepared with quinoa (Chenopodium quinoa Willd.) flour," FOOD CHEMISTRY , vol.315, 2020

Ayseli, Mehmet T. Et Al. "Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6-24 months old) foods prepared with quinoa (Chenopodium quinoa Willd.) flour." FOOD CHEMISTRY , vol.315, 2020

Ayseli, M. T. Et Al. (2020) . "Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6-24 months old) foods prepared with quinoa (Chenopodium quinoa Willd.) flour." FOOD CHEMISTRY , vol.315.

@article{article, author={Mehmet Turan Ayseli Et Al. }, title={Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6-24 months old) foods prepared with quinoa (Chenopodium quinoa Willd.) flour}, journal={FOOD CHEMISTRY}, year=2020}