ÖZER, E. A. Et Al. 2022. Optimisation of low-fat high-protein cookie formulation: effects of using butter and composite flour on nutritional, physical and sensory properties. Rivista Italiana delle Sostanze Grasse , vol.99, no.2 , 151-163.

ÖZER, E. A., Özbuldu, N., & Özpalas, B., (2022). Optimisation of low-fat high-protein cookie formulation: effects of using butter and composite flour on nutritional, physical and sensory properties. Rivista Italiana delle Sostanze Grasse , vol.99, no.2, 151-163.

ÖZER, EMİR, Neslihan Özbuldu, And Beyza Özpalas. "Optimisation of low-fat high-protein cookie formulation: effects of using butter and composite flour on nutritional, physical and sensory properties," Rivista Italiana delle Sostanze Grasse , vol.99, no.2, 151-163, 2022

ÖZER, EMİR A. Et Al. "Optimisation of low-fat high-protein cookie formulation: effects of using butter and composite flour on nutritional, physical and sensory properties." Rivista Italiana delle Sostanze Grasse , vol.99, no.2, pp.151-163, 2022

ÖZER, E. A. Özbuldu, N. And Özpalas, B. (2022) . "Optimisation of low-fat high-protein cookie formulation: effects of using butter and composite flour on nutritional, physical and sensory properties." Rivista Italiana delle Sostanze Grasse , vol.99, no.2, pp.151-163.

@article{article, author={EMİR AYŞE ÖZER Et Al. }, title={Optimisation of low-fat high-protein cookie formulation: effects of using butter and composite flour on nutritional, physical and sensory properties}, journal={Rivista Italiana delle Sostanze Grasse}, year=2022, pages={151-163} }