Yuksel, F. And KARAMAN, K. 2015. Utilization of macaroni by-product as a new food ingredient: Powder of macaroni boiling water. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.63, no.2 , 1063-1068.

Yuksel, F., & KARAMAN, K., (2015). Utilization of macaroni by-product as a new food ingredient: Powder of macaroni boiling water. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.63, no.2, 1063-1068.

Yuksel, Ferhat, And KEVSER KARAMAN. "Utilization of macaroni by-product as a new food ingredient: Powder of macaroni boiling water," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.63, no.2, 1063-1068, 2015

Yuksel, Ferhat And KARAMAN, KEVSER. "Utilization of macaroni by-product as a new food ingredient: Powder of macaroni boiling water." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.63, no.2, pp.1063-1068, 2015

Yuksel, F. And KARAMAN, K. (2015) . "Utilization of macaroni by-product as a new food ingredient: Powder of macaroni boiling water." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.63, no.2, pp.1063-1068.

@article{article, author={Ferhat YÜKSEL And author={KEVSER KARAMAN}, title={Utilization of macaroni by-product as a new food ingredient: Powder of macaroni boiling water}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2015, pages={1063-1068} }