M. T. Tunc And T. KAHYAOĞLU, "Improving Rheological and Baking Properties of Gluten-Free Breads Using Defatted Hazelnut Flour with Various Gums," INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.12, no.4, pp.343-353, 2016
Tunc, M. T. And KAHYAOĞLU, T. 2016. Improving Rheological and Baking Properties of Gluten-Free Breads Using Defatted Hazelnut Flour with Various Gums. INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.12, no.4 , 343-353.
Tunc, M. T., & KAHYAOĞLU, T., (2016). Improving Rheological and Baking Properties of Gluten-Free Breads Using Defatted Hazelnut Flour with Various Gums. INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.12, no.4, 343-353.
Tunc, Merve, And Talip KAHYAOĞLU. "Improving Rheological and Baking Properties of Gluten-Free Breads Using Defatted Hazelnut Flour with Various Gums," INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.12, no.4, 343-353, 2016
Tunc, Merve T. And KAHYAOĞLU, Talip. "Improving Rheological and Baking Properties of Gluten-Free Breads Using Defatted Hazelnut Flour with Various Gums." INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.12, no.4, pp.343-353, 2016
Tunc, M. T. And KAHYAOĞLU, T. (2016) . "Improving Rheological and Baking Properties of Gluten-Free Breads Using Defatted Hazelnut Flour with Various Gums." INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.12, no.4, pp.343-353.
@article{article, author={Merve T. Tunc And author={Talip KAHYAOĞLU}, title={Improving Rheological and Baking Properties of Gluten-Free Breads Using Defatted Hazelnut Flour with Various Gums}, journal={INTERNATIONAL JOURNAL OF FOOD ENGINEERING}, year=2016, pages={343-353} }