Arıcı, M. Et Al. 2021. The effect of taro-wheat flour and taro-gluten free flour on cake batters and quality. Journal of Food Measurement and Characterization , vol.15, no.1 , 531-540.

Arıcı, M., Özülkü, G., Kahraman, B., Metin Yıldırım, R., & Toker, Ö. S., (2021). The effect of taro-wheat flour and taro-gluten free flour on cake batters and quality. Journal of Food Measurement and Characterization , vol.15, no.1, 531-540.

Arıcı, Muhammet Et Al. "The effect of taro-wheat flour and taro-gluten free flour on cake batters and quality," Journal of Food Measurement and Characterization , vol.15, no.1, 531-540, 2021

Arıcı, Muhammet Et Al. "The effect of taro-wheat flour and taro-gluten free flour on cake batters and quality." Journal of Food Measurement and Characterization , vol.15, no.1, pp.531-540, 2021

Arıcı, M. Et Al. (2021) . "The effect of taro-wheat flour and taro-gluten free flour on cake batters and quality." Journal of Food Measurement and Characterization , vol.15, no.1, pp.531-540.

@article{article, author={Muhammet ARICI Et Al. }, title={The effect of taro-wheat flour and taro-gluten free flour on cake batters and quality}, journal={Journal of Food Measurement and Characterization}, year=2021, pages={531-540} }