KARADUMAN, Y. Et Al. 2025. Development of ready-to-eat cupcakes with high selenium and zinc content using biofortified refined wheat flour. Journal of Cereal Science , vol.121 .

KARADUMAN, Y., Akın, A., Savaşlı, E., Buğday, İ., Ak, T., & Tetik, S., (2025). Development of ready-to-eat cupcakes with high selenium and zinc content using biofortified refined wheat flour. Journal of Cereal Science , vol.121.

KARADUMAN, YAŞAR Et Al. "Development of ready-to-eat cupcakes with high selenium and zinc content using biofortified refined wheat flour," Journal of Cereal Science , vol.121, 2025

KARADUMAN, YAŞAR Et Al. "Development of ready-to-eat cupcakes with high selenium and zinc content using biofortified refined wheat flour." Journal of Cereal Science , vol.121, 2025

KARADUMAN, Y. Et Al. (2025) . "Development of ready-to-eat cupcakes with high selenium and zinc content using biofortified refined wheat flour." Journal of Cereal Science , vol.121.

@article{article, author={YAŞAR KARADUMAN Et Al. }, title={Development of ready-to-eat cupcakes with high selenium and zinc content using biofortified refined wheat flour}, journal={Journal of Cereal Science}, year=2025}