ŞÜMNÜ, S. G. Et Al. 2010. The effects of xanthan and guar gums on staling of gluten-free rice cakes baked in different ovens. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.45, no.1 , 87-93.

ŞÜMNÜ, S. G., Koksel, F., ŞAHİN, S., BAŞMAN, A., & Meda, V., (2010). The effects of xanthan and guar gums on staling of gluten-free rice cakes baked in different ovens. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.45, no.1, 87-93.

ŞÜMNÜ, SERVET Et Al. "The effects of xanthan and guar gums on staling of gluten-free rice cakes baked in different ovens," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.45, no.1, 87-93, 2010

ŞÜMNÜ, SERVET G. Et Al. "The effects of xanthan and guar gums on staling of gluten-free rice cakes baked in different ovens." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.45, no.1, pp.87-93, 2010

ŞÜMNÜ, S. G. Et Al. (2010) . "The effects of xanthan and guar gums on staling of gluten-free rice cakes baked in different ovens." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.45, no.1, pp.87-93.

@article{article, author={SERVET GÜLÜM ŞÜMNÜ Et Al. }, title={The effects of xanthan and guar gums on staling of gluten-free rice cakes baked in different ovens}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2010, pages={87-93} }