Gocmen, D. Et Al. 2007. The effects of wheat sourdough on glutenin patterns, dough rheology and bread properties. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.225 , 821-830.

Gocmen, D., Gurbuz, O., Kumral, A., Dagdelen, A. F., & Sahin, I., (2007). The effects of wheat sourdough on glutenin patterns, dough rheology and bread properties. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.225, 821-830.

Gocmen, Duygu Et Al. "The effects of wheat sourdough on glutenin patterns, dough rheology and bread properties," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.225, 821-830, 2007

Gocmen, Duygu Et Al. "The effects of wheat sourdough on glutenin patterns, dough rheology and bread properties." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.225, pp.821-830, 2007

Gocmen, D. Et Al. (2007) . "The effects of wheat sourdough on glutenin patterns, dough rheology and bread properties." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.225, pp.821-830.

@article{article, author={Duygu Gocmen Et Al. }, title={The effects of wheat sourdough on glutenin patterns, dough rheology and bread properties}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2007, pages={821-830} }