Kara, M. Et Al. 2005. Effects of high protease-activity flours and commercial proteases on cookie quality. FOOD RESEARCH INTERNATIONAL , vol.38, no.5 , 479-486.

Kara, M., Sivri, D., & Koksel, H., (2005). Effects of high protease-activity flours and commercial proteases on cookie quality. FOOD RESEARCH INTERNATIONAL , vol.38, no.5, 479-486.

Kara, M, D Sivri, And HAMİT KÖKSEL. "Effects of high protease-activity flours and commercial proteases on cookie quality," FOOD RESEARCH INTERNATIONAL , vol.38, no.5, 479-486, 2005

Kara, M Et Al. "Effects of high protease-activity flours and commercial proteases on cookie quality." FOOD RESEARCH INTERNATIONAL , vol.38, no.5, pp.479-486, 2005

Kara, M. Sivri, D. And Koksel, H. (2005) . "Effects of high protease-activity flours and commercial proteases on cookie quality." FOOD RESEARCH INTERNATIONAL , vol.38, no.5, pp.479-486.

@article{article, author={M Kara Et Al. }, title={Effects of high protease-activity flours and commercial proteases on cookie quality}, journal={FOOD RESEARCH INTERNATIONAL}, year=2005, pages={479-486} }