Yerlikaya, P. Et Al. 2021. Effect of shrimp fortification level on nutritional value, cooking quality and microstructure of freeze-dried noodles. ACTA ALIMENTARIA , vol.50, no.3 , 310-321.

Yerlikaya, P., Tokay, F. G., Alp, A. C., & Cilay, S., (2021). Effect of shrimp fortification level on nutritional value, cooking quality and microstructure of freeze-dried noodles. ACTA ALIMENTARIA , vol.50, no.3, 310-321.

Yerlikaya, PINAR Et Al. "Effect of shrimp fortification level on nutritional value, cooking quality and microstructure of freeze-dried noodles," ACTA ALIMENTARIA , vol.50, no.3, 310-321, 2021

Yerlikaya, PINAR Y. Et Al. "Effect of shrimp fortification level on nutritional value, cooking quality and microstructure of freeze-dried noodles." ACTA ALIMENTARIA , vol.50, no.3, pp.310-321, 2021

Yerlikaya, P. Et Al. (2021) . "Effect of shrimp fortification level on nutritional value, cooking quality and microstructure of freeze-dried noodles." ACTA ALIMENTARIA , vol.50, no.3, pp.310-321.

@article{article, author={PINAR YERLİKAYA KEBAPÇIOĞLU Et Al. }, title={Effect of shrimp fortification level on nutritional value, cooking quality and microstructure of freeze-dried noodles}, journal={ACTA ALIMENTARIA}, year=2021, pages={310-321} }