Mazı, I. B. (2024). Comparative analysis of nutritional quality and color properties of flours derived from Locusta migratoria at different developmental stages. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 10820132241254976. https://doi.org/10.1177/10820132241254976
Style de citation ChicagoMazı, Işıl Barutçu. "Comparative Analysis of Nutritional Quality and Color Properties of Flours Derived from Locusta Migratoria at Different Developmental Stages." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 2024: 10820132241254976. https://dx.doi.org/10.1177/10820132241254976.
Style de citation MLAMazı, Işıl Barutçu. "Comparative Analysis of Nutritional Quality and Color Properties of Flours Derived from Locusta Migratoria at Different Developmental Stages." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, 2024, p. 10820132241254976.