YANGILAR, F. 2015. Effects of Green Banana Flour on the Physical, Chemical and Sensory Properties of Ice Cream. FOOD TECHNOLOGY AND BIOTECHNOLOGY , vol.53, no.3 , 315-323.

YANGILAR, F., (2015). Effects of Green Banana Flour on the Physical, Chemical and Sensory Properties of Ice Cream. FOOD TECHNOLOGY AND BIOTECHNOLOGY , vol.53, no.3, 315-323.

YANGILAR, FİLİZ. "Effects of Green Banana Flour on the Physical, Chemical and Sensory Properties of Ice Cream," FOOD TECHNOLOGY AND BIOTECHNOLOGY , vol.53, no.3, 315-323, 2015

YANGILAR, FİLİZ. "Effects of Green Banana Flour on the Physical, Chemical and Sensory Properties of Ice Cream." FOOD TECHNOLOGY AND BIOTECHNOLOGY , vol.53, no.3, pp.315-323, 2015

YANGILAR, F. (2015) . "Effects of Green Banana Flour on the Physical, Chemical and Sensory Properties of Ice Cream." FOOD TECHNOLOGY AND BIOTECHNOLOGY , vol.53, no.3, pp.315-323.

@article{article, author={FİLİZ YANGILAR}, title={Effects of Green Banana Flour on the Physical, Chemical and Sensory Properties of Ice Cream}, journal={FOOD TECHNOLOGY AND BIOTECHNOLOGY}, year=2015, pages={315-323} }