SABUNCULAR, G. Et Al. 2023. Reduction of Arsenic Level in Rice by Different Preparation and Cooking Methods. Eurasian Journal of Food Science and Technology , vol.7, no.2 , 96-104.

SABUNCULAR, G., İSLAMOĞLU, A. H., Çakır, B. N., Turan, G., & AKTAÇ, Ş., (2023). Reduction of Arsenic Level in Rice by Different Preparation and Cooking Methods. Eurasian Journal of Food Science and Technology , vol.7, no.2, 96-104.

SABUNCULAR, GÜLEREN Et Al. "Reduction of Arsenic Level in Rice by Different Preparation and Cooking Methods," Eurasian Journal of Food Science and Technology , vol.7, no.2, 96-104, 2023

SABUNCULAR, GÜLEREN Et Al. "Reduction of Arsenic Level in Rice by Different Preparation and Cooking Methods." Eurasian Journal of Food Science and Technology , vol.7, no.2, pp.96-104, 2023

SABUNCULAR, G. Et Al. (2023) . "Reduction of Arsenic Level in Rice by Different Preparation and Cooking Methods." Eurasian Journal of Food Science and Technology , vol.7, no.2, pp.96-104.

@article{article, author={GÜLEREN SABUNCULAR Et Al. }, title={Reduction of Arsenic Level in Rice by Different Preparation and Cooking Methods}, journal={Eurasian Journal of Food Science and Technology}, year=2023, pages={96-104} }