Ucok, G. And HAYTA, M. 2015. Effect of sourdough addition on rice based gluten-free formulation: rheological properties of dough and bread quality. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.7, no.5 , 643-649.

Ucok, G., & HAYTA, M., (2015). Effect of sourdough addition on rice based gluten-free formulation: rheological properties of dough and bread quality. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.7, no.5, 643-649.

Ucok, G., And MEHMET HAYTA. "Effect of sourdough addition on rice based gluten-free formulation: rheological properties of dough and bread quality," QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.7, no.5, 643-649, 2015

Ucok, G. And HAYTA, MEHMET. "Effect of sourdough addition on rice based gluten-free formulation: rheological properties of dough and bread quality." QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.7, no.5, pp.643-649, 2015

Ucok, G. And HAYTA, M. (2015) . "Effect of sourdough addition on rice based gluten-free formulation: rheological properties of dough and bread quality." QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.7, no.5, pp.643-649.

@article{article, author={G. Ucok And author={MEHMET HAYTA}, title={Effect of sourdough addition on rice based gluten-free formulation: rheological properties of dough and bread quality}, journal={QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS}, year=2015, pages={643-649} }