BEDİR, Y. And Mehmet Murat Karaoğlu, M. 2022. Textural and rheological properties of mulberry leather (pestil) produced with whole grain flours. International Journal of Gastronomy and Food Science , vol.30 .

BEDİR, Y., & Mehmet Murat Karaoğlu, M., (2022). Textural and rheological properties of mulberry leather (pestil) produced with whole grain flours. International Journal of Gastronomy and Food Science , vol.30.

BEDİR, Yeşim, And Murat Mehmet Murat Karaoğlu. "Textural and rheological properties of mulberry leather (pestil) produced with whole grain flours," International Journal of Gastronomy and Food Science , vol.30, 2022

BEDİR, Yeşim And Mehmet Murat Karaoğlu, Murat M. . "Textural and rheological properties of mulberry leather (pestil) produced with whole grain flours." International Journal of Gastronomy and Food Science , vol.30, 2022

BEDİR, Y. And Mehmet Murat Karaoğlu, M. (2022) . "Textural and rheological properties of mulberry leather (pestil) produced with whole grain flours." International Journal of Gastronomy and Food Science , vol.30.

@article{article, author={Yeşim BEDİR And author={Murat Mehmet Murat Karaoğlu}, title={Textural and rheological properties of mulberry leather (pestil) produced with whole grain flours}, journal={International Journal of Gastronomy and Food Science}, year=2022}