Önder, Y., & Birgül, B. Optimization of Gluten-Free Tulumba Dessert Formulation Including Corn Flour: Response Surface Methodology Approach. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.
Chicago Style (17th ed.) CitationÖnder, Yildiz, and Bulut Birgül. Optimization of Gluten-Free Tulumba Dessert Formulation Including Corn Flour: Response Surface Methodology Approach. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.
MLA (9th ed.) CitationÖnder, Yildiz, and Bulut Birgül. Optimization of Gluten-Free Tulumba Dessert Formulation Including Corn Flour: Response Surface Methodology Approach. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.
Warning: These citations may not always be 100% accurate.