F. HAYIT And H. GÜL, "Effect of Whole Buckwheat Flour on Loaf Volume and Textural Properties of Partially Baked Frozen Bread," 15th International Cereal and Bread Congress , 2016
HAYIT, F. And GÜL, H. 2016. Effect of Whole Buckwheat Flour on Loaf Volume and Textural Properties of Partially Baked Frozen Bread. 15th International Cereal and Bread Congress .
HAYIT, F., & GÜL, H., (2016). Effect of Whole Buckwheat Flour on Loaf Volume and Textural Properties of Partially Baked Frozen Bread . 15th International Cereal and Bread Congress
HAYIT, FATMA, And HÜLYA GÜL. "Effect of Whole Buckwheat Flour on Loaf Volume and Textural Properties of Partially Baked Frozen Bread," 15th International Cereal and Bread Congress, 2016
HAYIT, FATMA And GÜL, HÜLYA. "Effect of Whole Buckwheat Flour on Loaf Volume and Textural Properties of Partially Baked Frozen Bread." 15th International Cereal and Bread Congress , 2016
HAYIT, F. And GÜL, H. (2016) . "Effect of Whole Buckwheat Flour on Loaf Volume and Textural Properties of Partially Baked Frozen Bread." 15th International Cereal and Bread Congress .
@conferencepaper{conferencepaper, author={FATMA HAYIT And author={HÜLYA GÜL}, title={Effect of Whole Buckwheat Flour on Loaf Volume and Textural Properties of Partially Baked Frozen Bread}, congress name={15th International Cereal and Bread Congress}, city={}, country={}, year={2016}}