F. HAYIT And H. GÜL, "Effect of the buckwheat flour and transglutaminase addition on physical and textural properties of partially-baked frozen sourdough bread," Mediterranean Agricultural Sciences (Akdeniz Üniversitesi Ziraat Fakültesi Dergisi) , vol.30, no.2, pp.113-119, 2017
HAYIT, F. And GÜL, H. 2017. Effect of the buckwheat flour and transglutaminase addition on physical and textural properties of partially-baked frozen sourdough bread. Mediterranean Agricultural Sciences (Akdeniz Üniversitesi Ziraat Fakültesi Dergisi) , vol.30, no.2 , 113-119.
HAYIT, F., & GÜL, H., (2017). Effect of the buckwheat flour and transglutaminase addition on physical and textural properties of partially-baked frozen sourdough bread. Mediterranean Agricultural Sciences (Akdeniz Üniversitesi Ziraat Fakültesi Dergisi) , vol.30, no.2, 113-119.
HAYIT, FATMA, And HÜLYA GÜL. "Effect of the buckwheat flour and transglutaminase addition on physical and textural properties of partially-baked frozen sourdough bread," Mediterranean Agricultural Sciences (Akdeniz Üniversitesi Ziraat Fakültesi Dergisi) , vol.30, no.2, 113-119, 2017
HAYIT, FATMA And GÜL, HÜLYA. "Effect of the buckwheat flour and transglutaminase addition on physical and textural properties of partially-baked frozen sourdough bread." Mediterranean Agricultural Sciences (Akdeniz Üniversitesi Ziraat Fakültesi Dergisi) , vol.30, no.2, pp.113-119, 2017
HAYIT, F. And GÜL, H. (2017) . "Effect of the buckwheat flour and transglutaminase addition on physical and textural properties of partially-baked frozen sourdough bread." Mediterranean Agricultural Sciences (Akdeniz Üniversitesi Ziraat Fakültesi Dergisi) , vol.30, no.2, pp.113-119.
@article{article, author={FATMA HAYIT And author={HÜLYA GÜL}, title={Effect of the buckwheat flour and transglutaminase addition on physical and textural properties of partially-baked frozen sourdough bread}, journal={Mediterranean Agricultural Sciences (Akdeniz Üniversitesi Ziraat Fakültesi Dergisi)}, year=2017, pages={113-119} }