Etgü, H. Et Al. 2011. Effect of lupin flour addition on physical, chemical and sensory properties of gluten-free tarhana. The International Food Congress, Novel Approaches in Food Industry , (İzmir, Turkey).

Etgü, H., UÇAR, B., Özuğur, G., Sivrioğlu, S., & HAYTA, M., (2011). Effect of lupin flour addition on physical, chemical and sensory properties of gluten-free tarhana . The International Food Congress, Novel Approaches in Food Industry, İzmir, Turkey

Etgü, Hakiye Et Al. "Effect of lupin flour addition on physical, chemical and sensory properties of gluten-free tarhana," The International Food Congress, Novel Approaches in Food Industry, İzmir, Turkey, 2011

Etgü, Hakiye Et Al. "Effect of lupin flour addition on physical, chemical and sensory properties of gluten-free tarhana." The International Food Congress, Novel Approaches in Food Industry , İzmir, Turkey, 2011

Etgü, H. Et Al. (2011) . "Effect of lupin flour addition on physical, chemical and sensory properties of gluten-free tarhana." The International Food Congress, Novel Approaches in Food Industry , İzmir, Turkey.

@conferencepaper{conferencepaper, author={Hakiye Etgü Et Al. }, title={Effect of lupin flour addition on physical, chemical and sensory properties of gluten-free tarhana}, congress name={The International Food Congress, Novel Approaches in Food Industry}, city={İzmir}, country={Turkey}, year={2011}}