Turan, D. Et Al. 2015. Investigating the effect of roasting on functional properties of defatted hazelnut flour by response surface methodology (RSM). LWT-FOOD SCIENCE AND TECHNOLOGY , vol.63 , 758-765.

Turan, D., Capanoglu, E., & Altay, F., (2015). Investigating the effect of roasting on functional properties of defatted hazelnut flour by response surface methodology (RSM). LWT-FOOD SCIENCE AND TECHNOLOGY , vol.63, 758-765.

Turan, Esra, Esra Capanoglu, And Filiz Altay. "Investigating the effect of roasting on functional properties of defatted hazelnut flour by response surface methodology (RSM)," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.63, 758-765, 2015

Turan, Esra Ç. Et Al. "Investigating the effect of roasting on functional properties of defatted hazelnut flour by response surface methodology (RSM)." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.63, pp.758-765, 2015

Turan, D. Capanoglu, E. And Altay, F. (2015) . "Investigating the effect of roasting on functional properties of defatted hazelnut flour by response surface methodology (RSM)." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.63, pp.758-765.

@article{article, author={Esra Çapanoğlu Güven Et Al. }, title={Investigating the effect of roasting on functional properties of defatted hazelnut flour by response surface methodology (RSM)}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2015, pages={758-765} }