Cite
Development of gluten-free cookie using composite flour from corn and lentil flours: Study by response surface methodology.
MLA
Bursa, Batuhan, and Huri İlyasoğlu. “Development of Gluten-Free Cookie Using Composite Flour from Corn and Lentil Flours: Study by Response Surface Methodology.” Food Science & Technology International, Mar. 2024, p. 1. EBSCOhost, https://doi.org/10.1177/10820132241238258.
APA
Bursa, B., & İlyasoğlu, H. (2024). Development of gluten-free cookie using composite flour from corn and lentil flours: Study by response surface methodology. Food Science & Technology International, 1. https://doi.org/10.1177/10820132241238258
Chicago
Bursa, Batuhan, and Huri İlyasoğlu. 2024. “Development of Gluten-Free Cookie Using Composite Flour from Corn and Lentil Flours: Study by Response Surface Methodology.” Food Science & Technology International, March, 1. doi:10.1177/10820132241238258.