G. Tekin Et Al. , "Effects of Pseudocereals on Textural Properties of Gluten-Free Biscuits," The International Symposium on Food Rheology and Texture , vol.144, İstanbul, Turkey, 2018
Tekin, G. Et Al. 2018. Effects of Pseudocereals on Textural Properties of Gluten-Free Biscuits. The International Symposium on Food Rheology and Texture , (İstanbul, Turkey).
Tekin, G., YAZICI, G. N., Uçar, B., & ÖZER, M. S., (2018). Effects of Pseudocereals on Textural Properties of Gluten-Free Biscuits . The International Symposium on Food Rheology and Texture, İstanbul, Turkey
Tekin, Gülbahar Et Al. "Effects of Pseudocereals on Textural Properties of Gluten-Free Biscuits," The International Symposium on Food Rheology and Texture, İstanbul, Turkey, 2018
Tekin, Gülbahar Et Al. "Effects of Pseudocereals on Textural Properties of Gluten-Free Biscuits." The International Symposium on Food Rheology and Texture , İstanbul, Turkey, 2018
Tekin, G. Et Al. (2018) . "Effects of Pseudocereals on Textural Properties of Gluten-Free Biscuits." The International Symposium on Food Rheology and Texture , İstanbul, Turkey.
@conferencepaper{conferencepaper, author={Gülbahar Tekin Et Al. }, title={Effects of Pseudocereals on Textural Properties of Gluten-Free Biscuits}, congress name={The International Symposium on Food Rheology and Texture}, city={İstanbul}, country={Turkey}, year={2018}}