Konak, Ü. İ. Et Al. 2022. Physical, nutritional, textural and sensory qualities of Turkish noodles produced with siyez wheat (Triticum monococcum), kale (Brassica oleracea var. acephala) and chia seed (Salvia hispanica L.). Food and Health , vol.0, no.0 .

Konak, Ü. İ., Çakmakçı, D., & Yavuz Abanoz, Y., (2022). Physical, nutritional, textural and sensory qualities of Turkish noodles produced with siyez wheat (Triticum monococcum), kale (Brassica oleracea var. acephala) and chia seed (Salvia hispanica L.). Food and Health , vol.0, no.0.

Konak, Ülgen, Derya Çakmakçı, And YASEMİN YAVUZ ABANOZ. "Physical, nutritional, textural and sensory qualities of Turkish noodles produced with siyez wheat (Triticum monococcum), kale (Brassica oleracea var. acephala) and chia seed (Salvia hispanica L.)," Food and Health , vol.0, no.0, 2022

Konak, Ülgen İ. Et Al. "Physical, nutritional, textural and sensory qualities of Turkish noodles produced with siyez wheat (Triticum monococcum), kale (Brassica oleracea var. acephala) and chia seed (Salvia hispanica L.)." Food and Health , vol.0, no.0, 2022

Konak, Ü. İ. Çakmakçı, D. And Yavuz Abanoz, Y. (2022) . "Physical, nutritional, textural and sensory qualities of Turkish noodles produced with siyez wheat (Triticum monococcum), kale (Brassica oleracea var. acephala) and chia seed (Salvia hispanica L.)." Food and Health , vol.0, no.0.

@article{article, author={Ülgen İlknur Konak Et Al. }, title={Physical, nutritional, textural and sensory qualities of Turkish noodles produced with siyez wheat (Triticum monococcum), kale (Brassica oleracea var. acephala) and chia seed (Salvia hispanica L.)}, journal={Food and Health}, year=2022}