Babacan Cevik, S. Et Al. 2022. Production of oven-baked wheat chips enriched with red lentil: an optimization study by response surface methodology. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.59, no.6 , 2243-2254.

Babacan Cevik, S., KAHRAMAN, K., & EKİCİ, L., (2022). Production of oven-baked wheat chips enriched with red lentil: an optimization study by response surface methodology. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.59, no.6, 2243-2254.

Babacan Cevik, Selin, KEVSER KAHRAMAN, And LÜTFİYE EKİCİ. "Production of oven-baked wheat chips enriched with red lentil: an optimization study by response surface methodology," JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.59, no.6, 2243-2254, 2022

Babacan Cevik, Selin B. Et Al. "Production of oven-baked wheat chips enriched with red lentil: an optimization study by response surface methodology." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.59, no.6, pp.2243-2254, 2022

Babacan Cevik, S. KAHRAMAN, K. And EKİCİ, L. (2022) . "Production of oven-baked wheat chips enriched with red lentil: an optimization study by response surface methodology." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.59, no.6, pp.2243-2254.

@article{article, author={Selin Babacan Cevik Et Al. }, title={Production of oven-baked wheat chips enriched with red lentil: an optimization study by response surface methodology}, journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE}, year=2022, pages={2243-2254} }