ALTAY, K. Et Al. 2023. Physico-Mechanical, Nutritional, and Sensorial Properties of Gluten-Free Chips with Almond Powder Dried Using Different Drying Methods. Food Science and Engineering , vol.4, no.2 , 324-333.

ALTAY, K., RAYMAN ERGÜN, A., ŞAHİN, M., & DELİBORAN, A., (2023). Physico-Mechanical, Nutritional, and Sensorial Properties of Gluten-Free Chips with Almond Powder Dried Using Different Drying Methods. Food Science and Engineering , vol.4, no.2, 324-333.

ALTAY, KADRİYE Et Al. "Physico-Mechanical, Nutritional, and Sensorial Properties of Gluten-Free Chips with Almond Powder Dried Using Different Drying Methods," Food Science and Engineering , vol.4, no.2, 324-333, 2023

ALTAY, KADRİYE Et Al. "Physico-Mechanical, Nutritional, and Sensorial Properties of Gluten-Free Chips with Almond Powder Dried Using Different Drying Methods." Food Science and Engineering , vol.4, no.2, pp.324-333, 2023

ALTAY, K. Et Al. (2023) . "Physico-Mechanical, Nutritional, and Sensorial Properties of Gluten-Free Chips with Almond Powder Dried Using Different Drying Methods." Food Science and Engineering , vol.4, no.2, pp.324-333.

@article{article, author={KADRİYE ALTAY Et Al. }, title={Physico-Mechanical, Nutritional, and Sensorial Properties of Gluten-Free Chips with Almond Powder Dried Using Different Drying Methods}, journal={Food Science and Engineering}, year=2023, pages={324-333} }