Taş, O. Et Al. 2022. An investigation of functional quality characteristics and water interactions of navy bean, chickpea, pea, and lentil flours. Legume Science , vol.4, no.1 .

Taş, O., Ertuğrul, Ü., Grunin, L., & Öztop, H. M., (2022). An investigation of functional quality characteristics and water interactions of navy bean, chickpea, pea, and lentil flours. Legume Science , vol.4, no.1.

Taş, OZAN Et Al. "An investigation of functional quality characteristics and water interactions of navy bean, chickpea, pea, and lentil flours," Legume Science , vol.4, no.1, 2022

Taş, OZAN Et Al. "An investigation of functional quality characteristics and water interactions of navy bean, chickpea, pea, and lentil flours." Legume Science , vol.4, no.1, 2022

Taş, O. Et Al. (2022) . "An investigation of functional quality characteristics and water interactions of navy bean, chickpea, pea, and lentil flours." Legume Science , vol.4, no.1.

@article{article, author={OZAN TAŞ Et Al. }, title={An investigation of functional quality characteristics and water interactions of navy bean, chickpea, pea, and lentil flours}, journal={Legume Science}, year=2022}