BAŞMAN, A. Et Al. 2006. Effects of increasing levels of transglutaminase on cooking quality of bran supplemented spaghetti. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.223, no.4 , 547-551.

BAŞMAN, A., Koksel, H., & Atli, A., (2006). Effects of increasing levels of transglutaminase on cooking quality of bran supplemented spaghetti. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.223, no.4, 547-551.

BAŞMAN, ARZU, HAMİT KÖKSEL, And Ayhan Atli. "Effects of increasing levels of transglutaminase on cooking quality of bran supplemented spaghetti," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.223, no.4, 547-551, 2006

BAŞMAN, ARZU Et Al. "Effects of increasing levels of transglutaminase on cooking quality of bran supplemented spaghetti." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.223, no.4, pp.547-551, 2006

BAŞMAN, A. Koksel, H. And Atli, A. (2006) . "Effects of increasing levels of transglutaminase on cooking quality of bran supplemented spaghetti." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.223, no.4, pp.547-551.

@article{article, author={ARZU BAŞMAN Et Al. }, title={Effects of increasing levels of transglutaminase on cooking quality of bran supplemented spaghetti}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2006, pages={547-551} }