(2026). Quality Evaluation of Gluten-Free Bread Formulated with Varying Levels of Cranberry Bean Flour. Turkish Journal of Agricultural and Natural Science / T rk Tar?m ve Do?a Bilimleri Dergisi.
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Chicago Style (17th ed.) Citation
"Quality Evaluation of Gluten-Free Bread Formulated with Varying Levels of Cranberry Bean Flour."
Turkish Journal of Agricultural and Natural Science / T Rk Tar?m Ve Do?a Bilimleri Dergisi 2026.
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MLA (9th ed.) Citation
"Quality Evaluation of Gluten-Free Bread Formulated with Varying Levels of Cranberry Bean Flour."
Turkish Journal of Agricultural and Natural Science / T Rk Tar?m Ve Do?a Bilimleri Dergisi, 2026.
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Warning: These citations may not always be 100% accurate.