Cite
Puff drying in the production of gluten-free meatball snacks: Impacts of formulation and pre-drying methods.
MLA
Ilter Baysan, Işıl, and Figen Kaymak Ertekin. “Puff Drying in the Production of Gluten-Free Meatball Snacks: Impacts of Formulation and Pre-Drying Methods.” Drying Technology, vol. 42, no. 4, Mar. 2024, pp. 696–711. EBSCOhost, https://doi.org/10.1080/07373937.2024.2310165.
APA
Ilter Baysan, I., & Kaymak Ertekin, F. (2024). Puff drying in the production of gluten-free meatball snacks: Impacts of formulation and pre-drying methods. Drying Technology, 42(4), 696–711. https://doi.org/10.1080/07373937.2024.2310165
Chicago
Ilter Baysan, Işıl, and Figen Kaymak Ertekin. 2024. “Puff Drying in the Production of Gluten-Free Meatball Snacks: Impacts of Formulation and Pre-Drying Methods.” Drying Technology 42 (4): 696–711. doi:10.1080/07373937.2024.2310165.