ÖZER, E. A. Et Al. 2021. Optimization of Low Fat High Protein Cookies Formulation: Effects of Using Butter and Composite Flour on Nutritional, Physical and Sensory Properties. 2ND INTERNATIONAL VIRTUAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS , (Adana, Turkey), 338-355.

ÖZER, E. A., özbuldu, n., & ÖZPALAS, B., (2021). Optimization of Low Fat High Protein Cookies Formulation: Effects of Using Butter and Composite Flour on Nutritional, Physical and Sensory Properties . 2ND INTERNATIONAL VIRTUAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS (pp.338-355). Adana, Turkey

ÖZER, EMİR, neslihan özbuldu, And BEYZA ÖZPALAS. "Optimization of Low Fat High Protein Cookies Formulation: Effects of Using Butter and Composite Flour on Nutritional, Physical and Sensory Properties," 2ND INTERNATIONAL VIRTUAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS, Adana, Turkey, 2021

ÖZER, EMİR A. Et Al. "Optimization of Low Fat High Protein Cookies Formulation: Effects of Using Butter and Composite Flour on Nutritional, Physical and Sensory Properties." 2ND INTERNATIONAL VIRTUAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS , Adana, Turkey, pp.338-355, 2021

ÖZER, E. A. özbuldu, n. And ÖZPALAS, B. (2021) . "Optimization of Low Fat High Protein Cookies Formulation: Effects of Using Butter and Composite Flour on Nutritional, Physical and Sensory Properties." 2ND INTERNATIONAL VIRTUAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS , Adana, Turkey, pp.338-355.

@conferencepaper{conferencepaper, author={EMİR AYŞE ÖZER Et Al. }, title={Optimization of Low Fat High Protein Cookies Formulation: Effects of Using Butter and Composite Flour on Nutritional, Physical and Sensory Properties}, congress name={2ND INTERNATIONAL VIRTUAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS}, city={Adana}, country={Turkey}, year={2021}, pages={338-355} }