Türker, B. And SAVLAK, N. 2022. Gluten-free cake with unripe banana peel flour substitution: impact on nutritional, functional and sensorial properties. Nutrition and Food Science , vol.52, no.6 , 980-995.

Türker, B., & SAVLAK, N., (2022). Gluten-free cake with unripe banana peel flour substitution: impact on nutritional, functional and sensorial properties. Nutrition and Food Science , vol.52, no.6, 980-995.

Türker, Burcu, And NAZLI SAVLAK. "Gluten-free cake with unripe banana peel flour substitution: impact on nutritional, functional and sensorial properties," Nutrition and Food Science , vol.52, no.6, 980-995, 2022

Türker, Burcu And SAVLAK, NAZLI. "Gluten-free cake with unripe banana peel flour substitution: impact on nutritional, functional and sensorial properties." Nutrition and Food Science , vol.52, no.6, pp.980-995, 2022

Türker, B. And SAVLAK, N. (2022) . "Gluten-free cake with unripe banana peel flour substitution: impact on nutritional, functional and sensorial properties." Nutrition and Food Science , vol.52, no.6, pp.980-995.

@article{article, author={Burcu Türker And author={NAZLI SAVLAK}, title={Gluten-free cake with unripe banana peel flour substitution: impact on nutritional, functional and sensorial properties}, journal={Nutrition and Food Science}, year=2022, pages={980-995} }