UÇAR, B. Et Al. 2018. Textural Quality of Gluten-Free Breads formulated with Some Pseudo-Cereals. International Conference on Raw Materials to processed Foods , (Antalya, Turkey), 75.

UÇAR, B., Alsaiqali, A., & ÖZER, M. S., (2018). Textural Quality of Gluten-Free Breads formulated with Some Pseudo-Cereals . International Conference on Raw Materials to processed Foods (pp.75). Antalya, Turkey

UÇAR, Burçak, Ahmad Alsaiqali, And MEHMET SERTAÇ ÖZER. "Textural Quality of Gluten-Free Breads formulated with Some Pseudo-Cereals," International Conference on Raw Materials to processed Foods, Antalya, Turkey, 2018

UÇAR, Burçak Et Al. "Textural Quality of Gluten-Free Breads formulated with Some Pseudo-Cereals." International Conference on Raw Materials to processed Foods , Antalya, Turkey, pp.75, 2018

UÇAR, B. Alsaiqali, A. And ÖZER, M. S. (2018) . "Textural Quality of Gluten-Free Breads formulated with Some Pseudo-Cereals." International Conference on Raw Materials to processed Foods , Antalya, Turkey, p.75.

@conferencepaper{conferencepaper, author={Burçak UÇAR Et Al. }, title={Textural Quality of Gluten-Free Breads formulated with Some Pseudo-Cereals}, congress name={International Conference on Raw Materials to processed Foods}, city={Antalya}, country={Turkey}, year={2018}, pages={75} }