LEVENT, O. And Yuksel, F. 2022. Effect of rice flour incorporation on some physicochemical, color, rheological, bioactive and sensory properties of a new pestil formulation: one factor design approach and optimization. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.59, no.9 , 3609-3618.

LEVENT, O., & Yuksel, F., (2022). Effect of rice flour incorporation on some physicochemical, color, rheological, bioactive and sensory properties of a new pestil formulation: one factor design approach and optimization. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.59, no.9, 3609-3618.

LEVENT, OKAN, And Ferhat Yuksel. "Effect of rice flour incorporation on some physicochemical, color, rheological, bioactive and sensory properties of a new pestil formulation: one factor design approach and optimization," JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.59, no.9, 3609-3618, 2022

LEVENT, OKAN And Yuksel, Ferhat. "Effect of rice flour incorporation on some physicochemical, color, rheological, bioactive and sensory properties of a new pestil formulation: one factor design approach and optimization." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.59, no.9, pp.3609-3618, 2022

LEVENT, O. And Yuksel, F. (2022) . "Effect of rice flour incorporation on some physicochemical, color, rheological, bioactive and sensory properties of a new pestil formulation: one factor design approach and optimization." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.59, no.9, pp.3609-3618.

@article{article, author={OKAN LEVENT And author={Ferhat Yuksel}, title={Effect of rice flour incorporation on some physicochemical, color, rheological, bioactive and sensory properties of a new pestil formulation: one factor design approach and optimization}, journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE}, year=2022, pages={3609-3618} }