Önder, E. Et Al. 2021. Effect of Pelemir (Cephalaria syriaca) Flour Addition on the Aminoacid Composition of Bakery Products. İZÜ Fen-Mühendislik Lisansüstü Öğrenci Kongresi , (İstanbul, Turkey), 8.

Önder, E., Yaman, M., & Merey, G., (2021). Effect of Pelemir (Cephalaria syriaca) Flour Addition on the Aminoacid Composition of Bakery Products . İZÜ Fen-Mühendislik Lisansüstü Öğrenci Kongresi (pp.8). İstanbul, Turkey

Önder, Esma, Mustafa Yaman, And GÖKÇE MEREY. "Effect of Pelemir (Cephalaria syriaca) Flour Addition on the Aminoacid Composition of Bakery Products," İZÜ Fen-Mühendislik Lisansüstü Öğrenci Kongresi, İstanbul, Turkey, 2021

Önder, Esma Et Al. "Effect of Pelemir (Cephalaria syriaca) Flour Addition on the Aminoacid Composition of Bakery Products." İZÜ Fen-Mühendislik Lisansüstü Öğrenci Kongresi , İstanbul, Turkey, pp.8, 2021

Önder, E. Yaman, M. And Merey, G. (2021) . "Effect of Pelemir (Cephalaria syriaca) Flour Addition on the Aminoacid Composition of Bakery Products." İZÜ Fen-Mühendislik Lisansüstü Öğrenci Kongresi , İstanbul, Turkey, p.8.

@conferencepaper{conferencepaper, author={Esma Önder Et Al. }, title={Effect of Pelemir (Cephalaria syriaca) Flour Addition on the Aminoacid Composition of Bakery Products}, congress name={İZÜ Fen-Mühendislik Lisansüstü Öğrenci Kongresi}, city={İstanbul}, country={Turkey}, year={2021}, pages={8} }