Optimisation of Gluten-Free Tulumba Dessert Formulation Including Corn Flour: Response Surface Methodology Approach

MLA

Birgül Bulut, and Önder Yildiz. “Optimisation of Gluten-Free Tulumba Dessert Formulation Including Corn Flour: Response Surface Methodology Approach.” Polish Journal of Food and Nutrition Sciences, vol. 67, Mar. 2017, pp. 25–31. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....9ef93bab8594d073947b1b10846ddf28&authtype=sso&custid=ns315887.

APA

Birgül Bulut, & Önder Yildiz. (2017). Optimisation of Gluten-Free Tulumba Dessert Formulation Including Corn Flour: Response Surface Methodology Approach. Polish Journal of Food and Nutrition Sciences, 67, 25–31.

Chicago

Birgül Bulut, and Önder Yildiz. 2017. “Optimisation of Gluten-Free Tulumba Dessert Formulation Including Corn Flour: Response Surface Methodology Approach.” Polish Journal of Food and Nutrition Sciences 67 (March): 25–31. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....9ef93bab8594d073947b1b10846ddf28&authtype=sso&custid=ns315887.