G. Yildiz And N. Bilgicli, "Effects of Whole Buckwheat Flour on Physical, Chemical, and Sensory Properties of Flat Bread, Lavas," CZECH JOURNAL OF FOOD SCIENCES , vol.30, no.6, pp.534-540, 2012
Yildiz, G. And Bilgicli, N. 2012. Effects of Whole Buckwheat Flour on Physical, Chemical, and Sensory Properties of Flat Bread, Lavas. CZECH JOURNAL OF FOOD SCIENCES , vol.30, no.6 , 534-540.
Yildiz, G., & Bilgicli, N., (2012). Effects of Whole Buckwheat Flour on Physical, Chemical, and Sensory Properties of Flat Bread, Lavas. CZECH JOURNAL OF FOOD SCIENCES , vol.30, no.6, 534-540.
Yildiz, Gokcen, And Nermin Bilgicli. "Effects of Whole Buckwheat Flour on Physical, Chemical, and Sensory Properties of Flat Bread, Lavas," CZECH JOURNAL OF FOOD SCIENCES , vol.30, no.6, 534-540, 2012
Yildiz, Gokcen And Bilgicli, Nermin. "Effects of Whole Buckwheat Flour on Physical, Chemical, and Sensory Properties of Flat Bread, Lavas." CZECH JOURNAL OF FOOD SCIENCES , vol.30, no.6, pp.534-540, 2012
Yildiz, G. And Bilgicli, N. (2012) . "Effects of Whole Buckwheat Flour on Physical, Chemical, and Sensory Properties of Flat Bread, Lavas." CZECH JOURNAL OF FOOD SCIENCES , vol.30, no.6, pp.534-540.
@article{article, author={Gokcen Yildiz And author={Nermin Bilgicli}, title={Effects of Whole Buckwheat Flour on Physical, Chemical, and Sensory Properties of Flat Bread, Lavas}, journal={CZECH JOURNAL OF FOOD SCIENCES}, year=2012, pages={534-540} }