BAŞMAN, A. Et Al. 2002. Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.215, no.5 , 419-424.

BAŞMAN, A., Koksel, H., & Ng, P., (2002). Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.215, no.5, 419-424.

BAŞMAN, ARZU, HAMİT KÖKSEL, And PKW Ng. "Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.215, no.5, 419-424, 2002

BAŞMAN, ARZU Et Al. "Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.215, no.5, pp.419-424, 2002

BAŞMAN, A. Koksel, H. And Ng, P. (2002) . "Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.215, no.5, pp.419-424.

@article{article, author={ARZU BAŞMAN Et Al. }, title={Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2002, pages={419-424} }