Article Versions Notes

Aydin E, Turgut SS, Aydin S, Cevik S, Ozcelik A, Aksu M, Ozcelik MM, Ozkan G. A New Approach for the Development and Optimization of Gluten-Free Noodles Using Flours from Byproducts of Cold-Pressed Okra and Pumpkin Seeds. Foods. 2023; 12(10):2018. https://doi.org/10.3390/foods12102018

Aydin, Ebru, Sebahattin Serhat Turgut, Sedef Aydin, Serife Cevik, Ayse Ozcelik, Mehmet Aksu, Muhammed Mustafa Ozcelik, and Gulcan Ozkan. 2023. "A New Approach for the Development and Optimization of Gluten-Free Noodles Using Flours from Byproducts of Cold-Pressed Okra and Pumpkin Seeds" Foods 12, no. 10: 2018. https://doi.org/10.3390/foods12102018

Aydin, E., Turgut, S. S., Aydin, S., Cevik, S., Ozcelik, A., Aksu, M., Ozcelik, M. M., & Ozkan, G. (2023). A New Approach for the Development and Optimization of Gluten-Free Noodles Using Flours from Byproducts of Cold-Pressed Okra and Pumpkin Seeds. Foods, 12(10), 2018. https://doi.org/10.3390/foods12102018