M. HAYTA And J. D. SCHOFIELD, "Thermal transitions in gluten proteins differing in their breadmaking performance," American Association of Cereal Chemist's (AACC) Annual Meeting , San Diego, United States Of America, 1997
HAYTA, M. And SCHOFIELD, J. D. 1997. Thermal transitions in gluten proteins differing in their breadmaking performance. American Association of Cereal Chemist's (AACC) Annual Meeting , (San Diego, United States Of America).
HAYTA, M., & SCHOFIELD, J. D., (1997). Thermal transitions in gluten proteins differing in their breadmaking performance . American Association of Cereal Chemist's (AACC) Annual Meeting, San Diego, United States Of America
HAYTA, MEHMET, And J. DAVID SCHOFIELD. "Thermal transitions in gluten proteins differing in their breadmaking performance," American Association of Cereal Chemist's (AACC) Annual Meeting, San Diego, United States Of America, 1997
HAYTA, MEHMET And SCHOFIELD, J. D. . "Thermal transitions in gluten proteins differing in their breadmaking performance." American Association of Cereal Chemist's (AACC) Annual Meeting , San Diego, United States Of America, 1997
HAYTA, M. And SCHOFIELD, J. D. (1997) . "Thermal transitions in gluten proteins differing in their breadmaking performance." American Association of Cereal Chemist's (AACC) Annual Meeting , San Diego, United States Of America.
@conferencepaper{conferencepaper, author={MEHMET HAYTA And author={J. DAVID SCHOFIELD}, title={Thermal transitions in gluten proteins differing in their breadmaking performance}, congress name={American Association of Cereal Chemist's (AACC) Annual Meeting}, city={San Diego}, country={United States Of America}, year={1997}}