Göçmen, D. Et Al. 2019. Use of coffee silverskin to improve the functional properties of cookies. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.56 , 2979-2988.

Göçmen, D., Şahan, Y., Yildiz, E., Coskun, M., & Aroufai, I. A., (2019). Use of coffee silverskin to improve the functional properties of cookies. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.56, 2979-2988.

Göçmen, DUYGU Et Al. "Use of coffee silverskin to improve the functional properties of cookies," JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.56, 2979-2988, 2019

Göçmen, DUYGU Et Al. "Use of coffee silverskin to improve the functional properties of cookies." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.56, pp.2979-2988, 2019

Göçmen, D. Et Al. (2019) . "Use of coffee silverskin to improve the functional properties of cookies." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.56, pp.2979-2988.

@article{article, author={DUYGU GÖÇMEN Et Al. }, title={Use of coffee silverskin to improve the functional properties of cookies}, journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE}, year=2019, pages={2979-2988} }