Karimidastjerd, A. Et Al. 2025. The formulation and physicochemical properties of gluten free mung bean crackers. Gıda ve yem bilimi-teknolojisi dergisi , no.33 , 10-20.

Karimidastjerd, A., geçici, h. b., İldan, L., Ercan, E., Duran, D., Pehlivan, Z. E., ... Toker, O. S.(2025). The formulation and physicochemical properties of gluten free mung bean crackers. Gıda ve yem bilimi-teknolojisi dergisi , no.33, 10-20.

Karimidastjerd, Atefeh Et Al. "The formulation and physicochemical properties of gluten free mung bean crackers," Gıda ve yem bilimi-teknolojisi dergisi , no.33, 10-20, 2025

Karimidastjerd, Atefeh Et Al. "The formulation and physicochemical properties of gluten free mung bean crackers." Gıda ve yem bilimi-teknolojisi dergisi , no.33, pp.10-20, 2025

Karimidastjerd, A. Et Al. (2025) . "The formulation and physicochemical properties of gluten free mung bean crackers." Gıda ve yem bilimi-teknolojisi dergisi , no.33, pp.10-20.

@article{article, author={Atefeh Karimidastjerd Et Al. }, title={The formulation and physicochemical properties of gluten free mung bean crackers}, journal={Gıda ve yem bilimi-teknolojisi dergisi}, year=2025, pages={10-20} }