Taşkın, B. And SAVLAK, N. 2022. Functional, chemical, and sensorial properties of gluten-free fermented instant soup powders developed by use of mung bean and drum drying process. Food Bioscience , vol.47 .

Taşkın, B., & SAVLAK, N., (2022). Functional, chemical, and sensorial properties of gluten-free fermented instant soup powders developed by use of mung bean and drum drying process. Food Bioscience , vol.47.

Taşkın, Bilge, And NAZLI SAVLAK. "Functional, chemical, and sensorial properties of gluten-free fermented instant soup powders developed by use of mung bean and drum drying process," Food Bioscience , vol.47, 2022

Taşkın, Bilge And SAVLAK, NAZLI. "Functional, chemical, and sensorial properties of gluten-free fermented instant soup powders developed by use of mung bean and drum drying process." Food Bioscience , vol.47, 2022

Taşkın, B. And SAVLAK, N. (2022) . "Functional, chemical, and sensorial properties of gluten-free fermented instant soup powders developed by use of mung bean and drum drying process." Food Bioscience , vol.47.

@article{article, author={Bilge Taşkın And author={NAZLI SAVLAK}, title={Functional, chemical, and sensorial properties of gluten-free fermented instant soup powders developed by use of mung bean and drum drying process}, journal={Food Bioscience}, year=2022}