Aslan Türker, D. Et Al. 2023. Development of gluten-free cake formulations: the role of tapioca & potato starch and quinoa in the rheological, textural and powder flow properties. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.249, no.3 , 675-684.

Aslan Türker, D., Göksel Saraç, M., & Doğan, M., (2023). Development of gluten-free cake formulations: the role of tapioca & potato starch and quinoa in the rheological, textural and powder flow properties. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.249, no.3, 675-684.

Aslan Türker, DUYGU, Meryem Göksel Saraç, And MAHMUT DOĞAN. "Development of gluten-free cake formulations: the role of tapioca & potato starch and quinoa in the rheological, textural and powder flow properties," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.249, no.3, 675-684, 2023

Aslan Türker, DUYGU A. Et Al. "Development of gluten-free cake formulations: the role of tapioca & potato starch and quinoa in the rheological, textural and powder flow properties." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.249, no.3, pp.675-684, 2023

Aslan Türker, D. Göksel Saraç, M. And Doğan, M. (2023) . "Development of gluten-free cake formulations: the role of tapioca & potato starch and quinoa in the rheological, textural and powder flow properties." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.249, no.3, pp.675-684.

@article{article, author={DUYGU ASLAN TÜRKER Et Al. }, title={Development of gluten-free cake formulations: the role of tapioca & potato starch and quinoa in the rheological, textural and powder flow properties}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2023, pages={675-684} }