Türker, B. Et Al. 2016. Effect of green banana peel flour substitution on physical characteristics of gluten-free cakes. Current Research in Nutrition and Food Science , vol.4, no.SpecialIssue 2 , 197-204.

Türker, B., SAVLAK, N., & Kaşikci, M. B., (2016). Effect of green banana peel flour substitution on physical characteristics of gluten-free cakes. Current Research in Nutrition and Food Science , vol.4, no.SpecialIssue 2, 197-204.

Türker, Burcu, NAZLI SAVLAK, And Muzeyyen Berkel Kaşikci. "Effect of green banana peel flour substitution on physical characteristics of gluten-free cakes," Current Research in Nutrition and Food Science , vol.4, no.SpecialIssue 2, 197-204, 2016

Türker, Burcu Et Al. "Effect of green banana peel flour substitution on physical characteristics of gluten-free cakes." Current Research in Nutrition and Food Science , vol.4, no.SpecialIssue 2, pp.197-204, 2016

Türker, B. SAVLAK, N. And Kaşikci, M. B. (2016) . "Effect of green banana peel flour substitution on physical characteristics of gluten-free cakes." Current Research in Nutrition and Food Science , vol.4, no.SpecialIssue 2, pp.197-204.

@article{article, author={Burcu Türker Et Al. }, title={Effect of green banana peel flour substitution on physical characteristics of gluten-free cakes}, journal={Current Research in Nutrition and Food Science}, year=2016, pages={197-204} }