Yeşilkanat, N. And SAVLAK, N. 2021. Utilization of persimmon powder in gluten-free cakes and determination of their physical, chemical, functional and sensory properties. Food Science and Technology (Brazil) , vol.41 , 637-645.

Yeşilkanat, N., & SAVLAK, N., (2021). Utilization of persimmon powder in gluten-free cakes and determination of their physical, chemical, functional and sensory properties. Food Science and Technology (Brazil) , vol.41, 637-645.

Yeşilkanat, Nazlıcan, And NAZLI SAVLAK. "Utilization of persimmon powder in gluten-free cakes and determination of their physical, chemical, functional and sensory properties," Food Science and Technology (Brazil) , vol.41, 637-645, 2021

Yeşilkanat, Nazlıcan And SAVLAK, NAZLI. "Utilization of persimmon powder in gluten-free cakes and determination of their physical, chemical, functional and sensory properties." Food Science and Technology (Brazil) , vol.41, pp.637-645, 2021

Yeşilkanat, N. And SAVLAK, N. (2021) . "Utilization of persimmon powder in gluten-free cakes and determination of their physical, chemical, functional and sensory properties." Food Science and Technology (Brazil) , vol.41, pp.637-645.

@article{article, author={Nazlıcan Yeşilkanat And author={NAZLI SAVLAK}, title={Utilization of persimmon powder in gluten-free cakes and determination of their physical, chemical, functional and sensory properties}, journal={Food Science and Technology (Brazil)}, year=2021, pages={637-645} }