GÜMÜŞAY, Ö. Et Al. 2019. Response surface methodology for evaluation of the effects of screw speed, feed moisture and xanthan gum level on functional and physical properties of corn half products. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.111 , 622-631.

GÜMÜŞAY, Ö., ŞEKER, M., & SADIKOĞLU, H., (2019). Response surface methodology for evaluation of the effects of screw speed, feed moisture and xanthan gum level on functional and physical properties of corn half products. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.111, 622-631.

GÜMÜŞAY, ÖZLEM, MAHMUT ŞEKER, And Hasan SADIKOĞLU. "Response surface methodology for evaluation of the effects of screw speed, feed moisture and xanthan gum level on functional and physical properties of corn half products," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.111, 622-631, 2019

GÜMÜŞAY, ÖZLEM Et Al. "Response surface methodology for evaluation of the effects of screw speed, feed moisture and xanthan gum level on functional and physical properties of corn half products." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.111, pp.622-631, 2019

GÜMÜŞAY, Ö. ŞEKER, M. And SADIKOĞLU, H. (2019) . "Response surface methodology for evaluation of the effects of screw speed, feed moisture and xanthan gum level on functional and physical properties of corn half products." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.111, pp.622-631.

@article{article, author={ÖZLEM GÜMÜŞAY Et Al. }, title={Response surface methodology for evaluation of the effects of screw speed, feed moisture and xanthan gum level on functional and physical properties of corn half products}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2019, pages={622-631} }