A. BAŞMAN And H. Koksel, "Properties and composition of Turkish flat bread (Bazlama) supplemented with barley flour and wheat bran," CEREAL CHEMISTRY , vol.76, no.4, pp.506-511, 1999
BAŞMAN, A. And Koksel, H. 1999. Properties and composition of Turkish flat bread (Bazlama) supplemented with barley flour and wheat bran. CEREAL CHEMISTRY , vol.76, no.4 , 506-511.
BAŞMAN, A., & Koksel, H., (1999). Properties and composition of Turkish flat bread (Bazlama) supplemented with barley flour and wheat bran. CEREAL CHEMISTRY , vol.76, no.4, 506-511.
BAŞMAN, ARZU, And H Koksel. "Properties and composition of Turkish flat bread (Bazlama) supplemented with barley flour and wheat bran," CEREAL CHEMISTRY , vol.76, no.4, 506-511, 1999
BAŞMAN, ARZU And Koksel, H. "Properties and composition of Turkish flat bread (Bazlama) supplemented with barley flour and wheat bran." CEREAL CHEMISTRY , vol.76, no.4, pp.506-511, 1999
BAŞMAN, A. And Koksel, H. (1999) . "Properties and composition of Turkish flat bread (Bazlama) supplemented with barley flour and wheat bran." CEREAL CHEMISTRY , vol.76, no.4, pp.506-511.
@article{article, author={ARZU BAŞMAN And author={H Koksel}, title={Properties and composition of Turkish flat bread (Bazlama) supplemented with barley flour and wheat bran}, journal={CEREAL CHEMISTRY}, year=1999, pages={506-511} }