F. YÜKSEL Et Al. , "Effect of Different Flour Formulations on Texture Profile and Stress Relaxation Parameters of Turkish Bagel (Simit) Dough," The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus , vol.2, Macedonia, pp.236, 2013
YÜKSEL, F. Et Al. 2013. Effect of Different Flour Formulations on Texture Profile and Stress Relaxation Parameters of Turkish Bagel (Simit) Dough. The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus , (Macedonia), 236.
YÜKSEL, F., KARAMAN, S., Gürbüz, M., & KAYACIER, A., (2013). Effect of Different Flour Formulations on Texture Profile and Stress Relaxation Parameters of Turkish Bagel (Simit) Dough . The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus (pp.236). , Macedonia
YÜKSEL, Ferhat Et Al. "Effect of Different Flour Formulations on Texture Profile and Stress Relaxation Parameters of Turkish Bagel (Simit) Dough," The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Macedonia, 2013
YÜKSEL, Ferhat Et Al. "Effect of Different Flour Formulations on Texture Profile and Stress Relaxation Parameters of Turkish Bagel (Simit) Dough." The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus , Macedonia, pp.236, 2013
YÜKSEL, F. Et Al. (2013) . "Effect of Different Flour Formulations on Texture Profile and Stress Relaxation Parameters of Turkish Bagel (Simit) Dough." The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus , Macedonia, p.236.
@conferencepaper{conferencepaper, author={Ferhat YÜKSEL Et Al. }, title={Effect of Different Flour Formulations on Texture Profile and Stress Relaxation Parameters of Turkish Bagel (Simit) Dough}, congress name={The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus}, city={}, country={Macedonia}, year={2013}, pages={236} }