F. KÖKSEL Et Al. , "The use of synchrotron X-rays and ultrasonics for investigating the bubble size distribution and its evolution in bread dough," Journal of Cereal Science , vol.78, pp.10-18, 2017
KÖKSEL, F. Et Al. 2017. The use of synchrotron X-rays and ultrasonics for investigating the bubble size distribution and its evolution in bread dough. Journal of Cereal Science , vol.78 , 10-18.
KÖKSEL, F., STRYBULEVYCH, A., ARITAN, S., PAGE, J. H., & SCANLON, M. G., (2017). The use of synchrotron X-rays and ultrasonics for investigating the bubble size distribution and its evolution in bread dough. Journal of Cereal Science , vol.78, 10-18.
KÖKSEL, Filiz Et Al. "The use of synchrotron X-rays and ultrasonics for investigating the bubble size distribution and its evolution in bread dough," Journal of Cereal Science , vol.78, 10-18, 2017
KÖKSEL, Filiz Et Al. "The use of synchrotron X-rays and ultrasonics for investigating the bubble size distribution and its evolution in bread dough." Journal of Cereal Science , vol.78, pp.10-18, 2017
KÖKSEL, F. Et Al. (2017) . "The use of synchrotron X-rays and ultrasonics for investigating the bubble size distribution and its evolution in bread dough." Journal of Cereal Science , vol.78, pp.10-18.
@article{article, author={Filiz KÖKSEL Et Al. }, title={The use of synchrotron X-rays and ultrasonics for investigating the bubble size distribution and its evolution in bread dough}, journal={Journal of Cereal Science}, year=2017, pages={10-18} }