BAŞMAN, A. And Koksel, H. 2001. Effects of barley flour and wheat bran supplementation on the properties and composition of Turkish flat bread, yufka. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.212, no.2 , 198-202.

BAŞMAN, A., & Koksel, H., (2001). Effects of barley flour and wheat bran supplementation on the properties and composition of Turkish flat bread, yufka. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.212, no.2, 198-202.

BAŞMAN, ARZU, And H Koksel. "Effects of barley flour and wheat bran supplementation on the properties and composition of Turkish flat bread, yufka," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.212, no.2, 198-202, 2001

BAŞMAN, ARZU And Koksel, H. "Effects of barley flour and wheat bran supplementation on the properties and composition of Turkish flat bread, yufka." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.212, no.2, pp.198-202, 2001

BAŞMAN, A. And Koksel, H. (2001) . "Effects of barley flour and wheat bran supplementation on the properties and composition of Turkish flat bread, yufka." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.212, no.2, pp.198-202.

@article{article, author={ARZU BAŞMAN And author={H Koksel}, title={Effects of barley flour and wheat bran supplementation on the properties and composition of Turkish flat bread, yufka}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2001, pages={198-202} }