Arıcı, M. Et Al. 2020. Taro flour usage in wheat flour bread and gluten-free bread: Evaluation of rheological, technological and some nutritional properties. JOURNAL OF FOOD PROCESS ENGINEERING , vol.43, no.9 .

Arıcı, M., Özülkü, G., Kahraman, B., Yildirim, R., & Toker, Ö. S., (2020). Taro flour usage in wheat flour bread and gluten-free bread: Evaluation of rheological, technological and some nutritional properties. JOURNAL OF FOOD PROCESS ENGINEERING , vol.43, no.9.

Arıcı, Muhammet Et Al. "Taro flour usage in wheat flour bread and gluten-free bread: Evaluation of rheological, technological and some nutritional properties," JOURNAL OF FOOD PROCESS ENGINEERING , vol.43, no.9, 2020

Arıcı, Muhammet Et Al. "Taro flour usage in wheat flour bread and gluten-free bread: Evaluation of rheological, technological and some nutritional properties." JOURNAL OF FOOD PROCESS ENGINEERING , vol.43, no.9, 2020

Arıcı, M. Et Al. (2020) . "Taro flour usage in wheat flour bread and gluten-free bread: Evaluation of rheological, technological and some nutritional properties." JOURNAL OF FOOD PROCESS ENGINEERING , vol.43, no.9.

@article{article, author={Muhammet ARICI Et Al. }, title={Taro flour usage in wheat flour bread and gluten-free bread: Evaluation of rheological, technological and some nutritional properties}, journal={JOURNAL OF FOOD PROCESS ENGINEERING}, year=2020}