S. S. YALÇIN And A. BAŞMAN, "Quality characteristics of corn noodles containing gelatinized starch, transglutaminase and gum," JOURNAL OF FOOD QUALITY , vol.31, no.4, pp.465-479, 2008
YALÇIN, S. S. And BAŞMAN, A. 2008. Quality characteristics of corn noodles containing gelatinized starch, transglutaminase and gum. JOURNAL OF FOOD QUALITY , vol.31, no.4 , 465-479.
YALÇIN, S. S., & BAŞMAN, A., (2008). Quality characteristics of corn noodles containing gelatinized starch, transglutaminase and gum. JOURNAL OF FOOD QUALITY , vol.31, no.4, 465-479.
YALÇIN, SIDDIKA, And ARZU BAŞMAN. "Quality characteristics of corn noodles containing gelatinized starch, transglutaminase and gum," JOURNAL OF FOOD QUALITY , vol.31, no.4, 465-479, 2008
YALÇIN, SIDDIKA S. And BAŞMAN, ARZU. "Quality characteristics of corn noodles containing gelatinized starch, transglutaminase and gum." JOURNAL OF FOOD QUALITY , vol.31, no.4, pp.465-479, 2008
YALÇIN, S. S. And BAŞMAN, A. (2008) . "Quality characteristics of corn noodles containing gelatinized starch, transglutaminase and gum." JOURNAL OF FOOD QUALITY , vol.31, no.4, pp.465-479.
@article{article, author={SIDDIKA SONGÜL YALÇIN And author={ARZU BAŞMAN}, title={Quality characteristics of corn noodles containing gelatinized starch, transglutaminase and gum}, journal={JOURNAL OF FOOD QUALITY}, year=2008, pages={465-479} }