B. ÖZKAYA Et Al. , "The Effect of Carrot Fiber on Fiber Content Cooking Quality and Sensorial Properties of Erişte," The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus. , 2015
ÖZKAYA, B. Et Al. 2015. The Effect of Carrot Fiber on Fiber Content Cooking Quality and Sensorial Properties of Erişte. The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus. .
ÖZKAYA, B., DUMAN, B., ÖZKESER, İ., ÇETİN BABAOĞLU, H., & Özkaya, H., (2015). The Effect of Carrot Fiber on Fiber Content Cooking Quality and Sensorial Properties of Erişte . The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus.
ÖZKAYA, BERRİN Et Al. "The Effect of Carrot Fiber on Fiber Content Cooking Quality and Sensorial Properties of Erişte," The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus., 2015
ÖZKAYA, BERRİN Et Al. "The Effect of Carrot Fiber on Fiber Content Cooking Quality and Sensorial Properties of Erişte." The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus. , 2015
ÖZKAYA, B. Et Al. (2015) . "The Effect of Carrot Fiber on Fiber Content Cooking Quality and Sensorial Properties of Erişte." The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus. .
@conferencepaper{conferencepaper, author={BERRİN ÖZKAYA Et Al. }, title={The Effect of Carrot Fiber on Fiber Content Cooking Quality and Sensorial Properties of Erişte}, congress name={The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus.}, city={}, country={}, year={2015}}