Turabi, E. Et Al. 2010. Quantitative analysis of macro and micro-structure of gluten-free rice cakes containing different types of gums baked in different ovens. FOOD HYDROCOLLOIDS , vol.24, no.8 , 755-762.

Turabi, E., Sumnu, G., & Sahin, S., (2010). Quantitative analysis of macro and micro-structure of gluten-free rice cakes containing different types of gums baked in different ovens. FOOD HYDROCOLLOIDS , vol.24, no.8, 755-762.

Turabi, ELİF, Gulum Sumnu, And Serpil Sahin. "Quantitative analysis of macro and micro-structure of gluten-free rice cakes containing different types of gums baked in different ovens," FOOD HYDROCOLLOIDS , vol.24, no.8, 755-762, 2010

Turabi, ELİF Et Al. "Quantitative analysis of macro and micro-structure of gluten-free rice cakes containing different types of gums baked in different ovens." FOOD HYDROCOLLOIDS , vol.24, no.8, pp.755-762, 2010

Turabi, E. Sumnu, G. And Sahin, S. (2010) . "Quantitative analysis of macro and micro-structure of gluten-free rice cakes containing different types of gums baked in different ovens." FOOD HYDROCOLLOIDS , vol.24, no.8, pp.755-762.

@article{article, author={ELİF YOLAÇANER Et Al. }, title={Quantitative analysis of macro and micro-structure of gluten-free rice cakes containing different types of gums baked in different ovens}, journal={FOOD HYDROCOLLOIDS}, year=2010, pages={755-762} }