Basaran, A. And Gocmen, D. 2003. The effects of low mixing temperature on dough rheology and bread properties. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.217, no.2 , 138-142.

Basaran, A., & Gocmen, D., (2003). The effects of low mixing temperature on dough rheology and bread properties. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.217, no.2, 138-142.

Basaran, A, And D Gocmen. "The effects of low mixing temperature on dough rheology and bread properties," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.217, no.2, 138-142, 2003

Basaran, A And Gocmen, D. "The effects of low mixing temperature on dough rheology and bread properties." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.217, no.2, pp.138-142, 2003

Basaran, A. And Gocmen, D. (2003) . "The effects of low mixing temperature on dough rheology and bread properties." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.217, no.2, pp.138-142.

@article{article, author={A Basaran And author={D Gocmen}, title={The effects of low mixing temperature on dough rheology and bread properties}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2003, pages={138-142} }