E. YELBEY AYDIN And D. GÖÇMEN, "Cooking quality and sensorial properties of noodle supplemented with oat flour," FOOD SCIENCE AND BIOTECHNOLOGY , vol.20, no.2, pp.507-511, 2011
YELBEY AYDIN, E. And GÖÇMEN, D. 2011. Cooking quality and sensorial properties of noodle supplemented with oat flour. FOOD SCIENCE AND BIOTECHNOLOGY , vol.20, no.2 , 507-511.
YELBEY AYDIN, E., & GÖÇMEN, D., (2011). Cooking quality and sensorial properties of noodle supplemented with oat flour. FOOD SCIENCE AND BIOTECHNOLOGY , vol.20, no.2, 507-511.
YELBEY AYDIN, EMİNE, And DUYGU GÖÇMEN. "Cooking quality and sensorial properties of noodle supplemented with oat flour," FOOD SCIENCE AND BIOTECHNOLOGY , vol.20, no.2, 507-511, 2011
YELBEY AYDIN, EMİNE Y. And GÖÇMEN, DUYGU. "Cooking quality and sensorial properties of noodle supplemented with oat flour." FOOD SCIENCE AND BIOTECHNOLOGY , vol.20, no.2, pp.507-511, 2011
YELBEY AYDIN, E. And GÖÇMEN, D. (2011) . "Cooking quality and sensorial properties of noodle supplemented with oat flour." FOOD SCIENCE AND BIOTECHNOLOGY , vol.20, no.2, pp.507-511.
@article{article, author={EMİNE YELBEY AYDIN And author={DUYGU GÖÇMEN}, title={Cooking quality and sensorial properties of noodle supplemented with oat flour}, journal={FOOD SCIENCE AND BIOTECHNOLOGY}, year=2011, pages={507-511} }