Bursa, K. Et Al. 2022. Impact of grape marc, as a partial replacer of sugar and wheat flour, on the bioaccessibility of polyphenols, technological, sensory, and quality properties of cake by mixture design approach. INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.18, no.8-9 , 611-626.

Bursa, K., Isik, G., METİN YILDIRIM, R., ÖZÜLKÜ, G., Kian-Pour, N., TOKER, Ö. S., ... PALABIYIK, İ.(2022). Impact of grape marc, as a partial replacer of sugar and wheat flour, on the bioaccessibility of polyphenols, technological, sensory, and quality properties of cake by mixture design approach. INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.18, no.8-9, 611-626.

Bursa, Kubra Et Al. "Impact of grape marc, as a partial replacer of sugar and wheat flour, on the bioaccessibility of polyphenols, technological, sensory, and quality properties of cake by mixture design approach," INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.18, no.8-9, 611-626, 2022

Bursa, Kubra Et Al. "Impact of grape marc, as a partial replacer of sugar and wheat flour, on the bioaccessibility of polyphenols, technological, sensory, and quality properties of cake by mixture design approach." INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.18, no.8-9, pp.611-626, 2022

Bursa, K. Et Al. (2022) . "Impact of grape marc, as a partial replacer of sugar and wheat flour, on the bioaccessibility of polyphenols, technological, sensory, and quality properties of cake by mixture design approach." INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.18, no.8-9, pp.611-626.

@article{article, author={Kubra Bursa Et Al. }, title={Impact of grape marc, as a partial replacer of sugar and wheat flour, on the bioaccessibility of polyphenols, technological, sensory, and quality properties of cake by mixture design approach}, journal={INTERNATIONAL JOURNAL OF FOOD ENGINEERING}, year=2022, pages={611-626} }