Tekin, G. Et Al. 2018. Effects Of Pseudocereals On Textural Properties of Gluten Free Bıscuits. Food Rheology and Texture , (İstanbul, Turkey), 1.

Tekin, G., BORAN, G. N., Uçar, B., & ÖZER, M. S., (2018). Effects Of Pseudocereals On Textural Properties of Gluten Free Bıscuits . Food Rheology and Texture (pp.1). İstanbul, Turkey

Tekin, Gülbahar Et Al. "Effects Of Pseudocereals On Textural Properties of Gluten Free Bıscuits," Food Rheology and Texture, İstanbul, Turkey, 2018

Tekin, Gülbahar Et Al. "Effects Of Pseudocereals On Textural Properties of Gluten Free Bıscuits." Food Rheology and Texture , İstanbul, Turkey, pp.1, 2018

Tekin, G. Et Al. (2018) . "Effects Of Pseudocereals On Textural Properties of Gluten Free Bıscuits." Food Rheology and Texture , İstanbul, Turkey, p.1.

@conferencepaper{conferencepaper, author={Gülbahar Tekin Et Al. }, title={Effects Of Pseudocereals On Textural Properties of Gluten Free Bıscuits}, congress name={Food Rheology and Texture}, city={İstanbul}, country={Turkey}, year={2018}, pages={1} }