TÜRKER, B. Et Al. 2016. Effect of Green Banana Peel Flour Substitution on Physical Characteristics of Gluten Free Cakes. International Conference on Nutraceuticals and Functional Foods , (Kalamata, Greece).

TÜRKER, B., SAVLAK, N., & BERKEL KAŞIKCI, M., (2016). Effect of Green Banana Peel Flour Substitution on Physical Characteristics of Gluten Free Cakes . International Conference on Nutraceuticals and Functional Foods, Kalamata, Greece

TÜRKER, BURCU, NAZLI SAVLAK, And MÜZEYYEN BERKEL KAŞIKÇI. "Effect of Green Banana Peel Flour Substitution on Physical Characteristics of Gluten Free Cakes," International Conference on Nutraceuticals and Functional Foods, Kalamata, Greece, 2016

TÜRKER, BURCU Et Al. "Effect of Green Banana Peel Flour Substitution on Physical Characteristics of Gluten Free Cakes." International Conference on Nutraceuticals and Functional Foods , Kalamata, Greece, 2016

TÜRKER, B. SAVLAK, N. And BERKEL KAŞIKCI, M. (2016) . "Effect of Green Banana Peel Flour Substitution on Physical Characteristics of Gluten Free Cakes." International Conference on Nutraceuticals and Functional Foods , Kalamata, Greece.

@conferencepaper{conferencepaper, author={BURCU TÜRKER Et Al. }, title={Effect of Green Banana Peel Flour Substitution on Physical Characteristics of Gluten Free Cakes}, congress name={International Conference on Nutraceuticals and Functional Foods}, city={Kalamata}, country={Greece}, year={2016}}