MUTLU, C. Et Al. 2018. Physicochemical, Thermal, and Sensory Properties of Blue Corn (Zea Mays L.). JOURNAL OF FOOD SCIENCE , vol.83, no.1 , 53-59.

MUTLU, C., Arslan-Tontul, S., Candal, C., Kilic, O., & ERBAŞ, M., (2018). Physicochemical, Thermal, and Sensory Properties of Blue Corn (Zea Mays L.). JOURNAL OF FOOD SCIENCE , vol.83, no.1, 53-59.

MUTLU, CEREN Et Al. "Physicochemical, Thermal, and Sensory Properties of Blue Corn (Zea Mays L.)," JOURNAL OF FOOD SCIENCE , vol.83, no.1, 53-59, 2018

MUTLU, CEREN Et Al. "Physicochemical, Thermal, and Sensory Properties of Blue Corn (Zea Mays L.)." JOURNAL OF FOOD SCIENCE , vol.83, no.1, pp.53-59, 2018

MUTLU, C. Et Al. (2018) . "Physicochemical, Thermal, and Sensory Properties of Blue Corn (Zea Mays L.)." JOURNAL OF FOOD SCIENCE , vol.83, no.1, pp.53-59.

@article{article, author={CEREN MUTLU Et Al. }, title={Physicochemical, Thermal, and Sensory Properties of Blue Corn (Zea Mays L.)}, journal={JOURNAL OF FOOD SCIENCE}, year=2018, pages={53-59} }