GÜL, H. Et Al. 2009. IMPROVEMENT OF THE WHEAT AND CORN BRAN BREAD QUALITY BY USING GLUCOSE OXIDASE AND HEXOSE OXIDASE. JOURNAL OF FOOD QUALITY , vol.32, no.2 , 209-223.

GÜL, H., ÖZER, M. S., & DIZLEK, H., (2009). IMPROVEMENT OF THE WHEAT AND CORN BRAN BREAD QUALITY BY USING GLUCOSE OXIDASE AND HEXOSE OXIDASE. JOURNAL OF FOOD QUALITY , vol.32, no.2, 209-223.

GÜL, Hülya, MEHMET SERTAÇ ÖZER, And Halef DIZLEK. "IMPROVEMENT OF THE WHEAT AND CORN BRAN BREAD QUALITY BY USING GLUCOSE OXIDASE AND HEXOSE OXIDASE," JOURNAL OF FOOD QUALITY , vol.32, no.2, 209-223, 2009

GÜL, Hülya Et Al. "IMPROVEMENT OF THE WHEAT AND CORN BRAN BREAD QUALITY BY USING GLUCOSE OXIDASE AND HEXOSE OXIDASE." JOURNAL OF FOOD QUALITY , vol.32, no.2, pp.209-223, 2009

GÜL, H. ÖZER, M. S. And DIZLEK, H. (2009) . "IMPROVEMENT OF THE WHEAT AND CORN BRAN BREAD QUALITY BY USING GLUCOSE OXIDASE AND HEXOSE OXIDASE." JOURNAL OF FOOD QUALITY , vol.32, no.2, pp.209-223.

@article{article, author={Hülya GÜL Et Al. }, title={IMPROVEMENT OF THE WHEAT AND CORN BRAN BREAD QUALITY BY USING GLUCOSE OXIDASE AND HEXOSE OXIDASE}, journal={JOURNAL OF FOOD QUALITY}, year=2009, pages={209-223} }