Tasiu Gano, Y. (2025) “Production and Quality Evaluation of Artisan Spaghetti Incoporated with Xanthan Gum and Eggs”, IV. International Congress of the Turkish Journal of Agriculture - Food Science and Technology, Niğde, Türkiye, ss. 101–101. Erişim adresi: https://www.turjaf.com/index.php/TURSTEP/article/view/320 (Erişim: 18 Aralık 2025).