APA Zitierstil

Cankurtaran Kömürcü, T. (2023). Usage of primitive wheat (Triticum monococcum and Triticum dicoccum) flour and whole egg in noodle production. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 29(5), 541. https://doi.org/10.1177/10820132231173020

Chicago Zitierstil

Cankurtaran Kömürcü, Tekmile. "Usage of Primitive Wheat (Triticum Monococcum and Triticum Dicoccum) Flour and Whole Egg in Noodle Production." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 29, no. 5 (2023): 541. https://dx.doi.org/10.1177/10820132231173020.

MLA Zitierstil

Cankurtaran Kömürcü, Tekmile. "Usage of Primitive Wheat (Triticum Monococcum and Triticum Dicoccum) Flour and Whole Egg in Noodle Production." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 29, no. 5, 2023, p. 541.