Dizlek, H. And ÖZER, M. S. 2016. The Impacts of Various Ratios of Different Hydrocolloids and Surfactants on Quality Characteristics of Corn Starch Based Gluten-free Bread. CEREAL RESEARCH COMMUNICATIONS , vol.44, no.2 , 298-308.

Dizlek, H., & ÖZER, M. S., (2016). The Impacts of Various Ratios of Different Hydrocolloids and Surfactants on Quality Characteristics of Corn Starch Based Gluten-free Bread. CEREAL RESEARCH COMMUNICATIONS , vol.44, no.2, 298-308.

Dizlek, H., And MEHMET SERTAÇ ÖZER. "The Impacts of Various Ratios of Different Hydrocolloids and Surfactants on Quality Characteristics of Corn Starch Based Gluten-free Bread," CEREAL RESEARCH COMMUNICATIONS , vol.44, no.2, 298-308, 2016

Dizlek, H. And ÖZER, MEHMET S. . "The Impacts of Various Ratios of Different Hydrocolloids and Surfactants on Quality Characteristics of Corn Starch Based Gluten-free Bread." CEREAL RESEARCH COMMUNICATIONS , vol.44, no.2, pp.298-308, 2016

Dizlek, H. And ÖZER, M. S. (2016) . "The Impacts of Various Ratios of Different Hydrocolloids and Surfactants on Quality Characteristics of Corn Starch Based Gluten-free Bread." CEREAL RESEARCH COMMUNICATIONS , vol.44, no.2, pp.298-308.

@article{article, author={H. Dizlek And author={MEHMET SERTAÇ ÖZER}, title={The Impacts of Various Ratios of Different Hydrocolloids and Surfactants on Quality Characteristics of Corn Starch Based Gluten-free Bread}, journal={CEREAL RESEARCH COMMUNICATIONS}, year=2016, pages={298-308} }