F. HAYIT And H. GÜL, "Optimization of Gluten Free Cookie Flour by Using Response Surface Methodology," Abstract Proceeding Book of International Symposium on Innovative Approaches in Scientific Studies (ISAS 2018) Conference , Turkey, 2018
HAYIT, F. And GÜL, H. 2018. Optimization of Gluten Free Cookie Flour by Using Response Surface Methodology. Abstract Proceeding Book of International Symposium on Innovative Approaches in Scientific Studies (ISAS 2018) Conference , (Turkey).
HAYIT, F., & GÜL, H., (2018). Optimization of Gluten Free Cookie Flour by Using Response Surface Methodology . Abstract Proceeding Book of International Symposium on Innovative Approaches in Scientific Studies (ISAS 2018) Conference, Turkey
HAYIT, FATMA, And HÜLYA GÜL. "Optimization of Gluten Free Cookie Flour by Using Response Surface Methodology," Abstract Proceeding Book of International Symposium on Innovative Approaches in Scientific Studies (ISAS 2018) Conference, Turkey, 2018
HAYIT, FATMA And GÜL, HÜLYA. "Optimization of Gluten Free Cookie Flour by Using Response Surface Methodology." Abstract Proceeding Book of International Symposium on Innovative Approaches in Scientific Studies (ISAS 2018) Conference , Turkey, 2018
HAYIT, F. And GÜL, H. (2018) . "Optimization of Gluten Free Cookie Flour by Using Response Surface Methodology." Abstract Proceeding Book of International Symposium on Innovative Approaches in Scientific Studies (ISAS 2018) Conference , Turkey.
@conferencepaper{conferencepaper, author={FATMA HAYIT And author={HÜLYA GÜL}, title={Optimization of Gluten Free Cookie Flour by Using Response Surface Methodology}, congress name={Abstract Proceeding Book of International Symposium on Innovative Approaches in Scientific Studies (ISAS 2018) Conference}, city={}, country={Turkey}, year={2018}}