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Gulkirpik E, Toc M, Atuna RA, Amagloh FK, Andrade Laborde JE. Evaluation of Oxidative Stability of Full Fat Soybean Flour in Storage and Sensory Quality of Tuo Zaafi-Enriched with Soy Flour as Influenced by Traditional Processing Methods. Foods. 2021; 10(9):2192. https://doi.org/10.3390/foods10092192

Gulkirpik, Ece, Marco Toc, Richard A. Atuna, Francis K. Amagloh, and Juan E. Andrade Laborde. 2021. "Evaluation of Oxidative Stability of Full Fat Soybean Flour in Storage and Sensory Quality of Tuo Zaafi-Enriched with Soy Flour as Influenced by Traditional Processing Methods" Foods 10, no. 9: 2192. https://doi.org/10.3390/foods10092192

Gulkirpik, E., Toc, M., Atuna, R. A., Amagloh, F. K., & Andrade Laborde, J. E. (2021). Evaluation of Oxidative Stability of Full Fat Soybean Flour in Storage and Sensory Quality of Tuo Zaafi-Enriched with Soy Flour as Influenced by Traditional Processing Methods. Foods, 10(9), 2192. https://doi.org/10.3390/foods10092192