S. S. YALÇIN And A. BAŞMAN, "Effects of gelatinisation level, gum and transglutaminase on the quality characteristics of rice noodle," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.43, no.9, pp.1637-1644, 2008
YALÇIN, S. S. And BAŞMAN, A. 2008. Effects of gelatinisation level, gum and transglutaminase on the quality characteristics of rice noodle. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.43, no.9 , 1637-1644.
YALÇIN, S. S., & BAŞMAN, A., (2008). Effects of gelatinisation level, gum and transglutaminase on the quality characteristics of rice noodle. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.43, no.9, 1637-1644.
YALÇIN, SIDDIKA, And ARZU BAŞMAN. "Effects of gelatinisation level, gum and transglutaminase on the quality characteristics of rice noodle," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.43, no.9, 1637-1644, 2008
YALÇIN, SIDDIKA S. And BAŞMAN, ARZU. "Effects of gelatinisation level, gum and transglutaminase on the quality characteristics of rice noodle." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.43, no.9, pp.1637-1644, 2008
YALÇIN, S. S. And BAŞMAN, A. (2008) . "Effects of gelatinisation level, gum and transglutaminase on the quality characteristics of rice noodle." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.43, no.9, pp.1637-1644.
@article{article, author={SIDDIKA SONGÜL YALÇIN And author={ARZU BAŞMAN}, title={Effects of gelatinisation level, gum and transglutaminase on the quality characteristics of rice noodle}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2008, pages={1637-1644} }