Turksoy, S. And ÖZKAYA, B. 2011. Pumpkin and Carrot Pomace Powders as a Source of Dietary Fiber and Their Effects on the Mixing Properties of Wheat Flour Dough and Cookie Quality. Food Science and Technology Research , vol.17, no.6 , 545-553.

Turksoy, S., & ÖZKAYA, B., (2011). Pumpkin and Carrot Pomace Powders as a Source of Dietary Fiber and Their Effects on the Mixing Properties of Wheat Flour Dough and Cookie Quality. Food Science and Technology Research , vol.17, no.6, 545-553.

Turksoy, Secil, And BERRİN ÖZKAYA. "Pumpkin and Carrot Pomace Powders as a Source of Dietary Fiber and Their Effects on the Mixing Properties of Wheat Flour Dough and Cookie Quality," Food Science and Technology Research , vol.17, no.6, 545-553, 2011

Turksoy, Secil And ÖZKAYA, BERRİN. "Pumpkin and Carrot Pomace Powders as a Source of Dietary Fiber and Their Effects on the Mixing Properties of Wheat Flour Dough and Cookie Quality." Food Science and Technology Research , vol.17, no.6, pp.545-553, 2011

Turksoy, S. And ÖZKAYA, B. (2011) . "Pumpkin and Carrot Pomace Powders as a Source of Dietary Fiber and Their Effects on the Mixing Properties of Wheat Flour Dough and Cookie Quality." Food Science and Technology Research , vol.17, no.6, pp.545-553.

@article{article, author={Secil Turksoy And author={BERRİN ÖZKAYA}, title={Pumpkin and Carrot Pomace Powders as a Source of Dietary Fiber and Their Effects on the Mixing Properties of Wheat Flour Dough and Cookie Quality}, journal={Food Science and Technology Research}, year=2011, pages={545-553} }