M. ALPASLAN And M. HAYTA, "The effects of flaxseed, soy and corn flours on the textural and sensory properties of a bakery product," JOURNAL OF FOOD QUALITY , vol.29, no.6, pp.617-627, 2006
ALPASLAN, M. And HAYTA, M. 2006. The effects of flaxseed, soy and corn flours on the textural and sensory properties of a bakery product. JOURNAL OF FOOD QUALITY , vol.29, no.6 , 617-627.
ALPASLAN, M., & HAYTA, M., (2006). The effects of flaxseed, soy and corn flours on the textural and sensory properties of a bakery product. JOURNAL OF FOOD QUALITY , vol.29, no.6, 617-627.
ALPASLAN, MEHMET, And MEHMET HAYTA. "The effects of flaxseed, soy and corn flours on the textural and sensory properties of a bakery product," JOURNAL OF FOOD QUALITY , vol.29, no.6, 617-627, 2006
ALPASLAN, MEHMET And HAYTA, MEHMET. "The effects of flaxseed, soy and corn flours on the textural and sensory properties of a bakery product." JOURNAL OF FOOD QUALITY , vol.29, no.6, pp.617-627, 2006
ALPASLAN, M. And HAYTA, M. (2006) . "The effects of flaxseed, soy and corn flours on the textural and sensory properties of a bakery product." JOURNAL OF FOOD QUALITY , vol.29, no.6, pp.617-627.
@article{article, author={MEHMET ALPASLAN And author={MEHMET HAYTA}, title={The effects of flaxseed, soy and corn flours on the textural and sensory properties of a bakery product}, journal={JOURNAL OF FOOD QUALITY}, year=2006, pages={617-627} }