İncedayı, B. Et Al. 2022. Assessment of cactus pear leather (pestil) as a new snack food. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.59, no.8 , 3158-3166.

İncedayı, B., Dogan, N., & Çopur, Ö. U., (2022). Assessment of cactus pear leather (pestil) as a new snack food. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.59, no.8, 3158-3166.

İncedayı, BİGE, Nevin Dogan, And ÖMER UTKU ÇOPUR. "Assessment of cactus pear leather (pestil) as a new snack food," JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.59, no.8, 3158-3166, 2022

İncedayı, BİGE Et Al. "Assessment of cactus pear leather (pestil) as a new snack food." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.59, no.8, pp.3158-3166, 2022

İncedayı, B. Dogan, N. And Çopur, Ö. U. (2022) . "Assessment of cactus pear leather (pestil) as a new snack food." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.59, no.8, pp.3158-3166.

@article{article, author={BİGE İNCEDAYI Et Al. }, title={Assessment of cactus pear leather (pestil) as a new snack food}, journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE}, year=2022, pages={3158-3166} }