Dagdelen, A. F. And Gocmen, D. 2007. Effects of glucose oxidase, hemicellulase and ascorbic acid on dough and bread quality. JOURNAL OF FOOD QUALITY , vol.30, no.6 , 1009-1022.

Dagdelen, A. F., & Gocmen, D., (2007). Effects of glucose oxidase, hemicellulase and ascorbic acid on dough and bread quality. JOURNAL OF FOOD QUALITY , vol.30, no.6, 1009-1022.

Dagdelen, Adnan, And Duygu Gocmen. "Effects of glucose oxidase, hemicellulase and ascorbic acid on dough and bread quality," JOURNAL OF FOOD QUALITY , vol.30, no.6, 1009-1022, 2007

Dagdelen, Adnan F. And Gocmen, Duygu. "Effects of glucose oxidase, hemicellulase and ascorbic acid on dough and bread quality." JOURNAL OF FOOD QUALITY , vol.30, no.6, pp.1009-1022, 2007

Dagdelen, A. F. And Gocmen, D. (2007) . "Effects of glucose oxidase, hemicellulase and ascorbic acid on dough and bread quality." JOURNAL OF FOOD QUALITY , vol.30, no.6, pp.1009-1022.

@article{article, author={Adnan Fatih Dagdelen And author={Duygu Gocmen}, title={Effects of glucose oxidase, hemicellulase and ascorbic acid on dough and bread quality}, journal={JOURNAL OF FOOD QUALITY}, year=2007, pages={1009-1022} }