TARAKÇI, Z. Et Al. 2015. The Effect of Adding Guar Xanthan and Locust Bean Gums on Viscosity Properties of Corn Flour Tarhana. The 3rd International Symposium on “Traditional Foods from Adriatic to Caucasus” .

TARAKÇI, Z., ANIL, M., & DURMUŞ, Y., (2015). The Effect of Adding Guar Xanthan and Locust Bean Gums on Viscosity Properties of Corn Flour Tarhana . The 3rd International Symposium on “Traditional Foods from Adriatic to Caucasus”

TARAKÇI, ZEKAİ, Münir Anıl, And YUSUF DURMUŞ. "The Effect of Adding Guar Xanthan and Locust Bean Gums on Viscosity Properties of Corn Flour Tarhana," The 3rd International Symposium on “Traditional Foods from Adriatic to Caucasus”, 2015

TARAKÇI, ZEKAİ Et Al. "The Effect of Adding Guar Xanthan and Locust Bean Gums on Viscosity Properties of Corn Flour Tarhana." The 3rd International Symposium on “Traditional Foods from Adriatic to Caucasus” , 2015

TARAKÇI, Z. ANIL, M. And DURMUŞ, Y. (2015) . "The Effect of Adding Guar Xanthan and Locust Bean Gums on Viscosity Properties of Corn Flour Tarhana." The 3rd International Symposium on “Traditional Foods from Adriatic to Caucasus” .

@conferencepaper{conferencepaper, author={ZEKAİ TARAKÇI Et Al. }, title={The Effect of Adding Guar Xanthan and Locust Bean Gums on Viscosity Properties of Corn Flour Tarhana}, congress name={The 3rd International Symposium on “Traditional Foods from Adriatic to Caucasus”}, city={}, country={}, year={2015}}