Mevliyaoğulları, E. Et Al. 2023. Utilizing surplus bread as an ingredient in dog food: Evaluating baking and extrusion processing on physicochemical properties and in vitro digestibility performance. Journal of Cereal Science , vol.113 .

Mevliyaoğulları, E., Karslı, M. A., & MERT, B., (2023). Utilizing surplus bread as an ingredient in dog food: Evaluating baking and extrusion processing on physicochemical properties and in vitro digestibility performance. Journal of Cereal Science , vol.113.

Mevliyaoğulları, Ercan, Mehmet Akif Karslı, And BEHİÇ MERT. "Utilizing surplus bread as an ingredient in dog food: Evaluating baking and extrusion processing on physicochemical properties and in vitro digestibility performance," Journal of Cereal Science , vol.113, 2023

Mevliyaoğulları, Ercan Et Al. "Utilizing surplus bread as an ingredient in dog food: Evaluating baking and extrusion processing on physicochemical properties and in vitro digestibility performance." Journal of Cereal Science , vol.113, 2023

Mevliyaoğulları, E. Karslı, M. A. And MERT, B. (2023) . "Utilizing surplus bread as an ingredient in dog food: Evaluating baking and extrusion processing on physicochemical properties and in vitro digestibility performance." Journal of Cereal Science , vol.113.

@article{article, author={Ercan Mevliyaoğulları Et Al. }, title={Utilizing surplus bread as an ingredient in dog food: Evaluating baking and extrusion processing on physicochemical properties and in vitro digestibility performance}, journal={Journal of Cereal Science}, year=2023}