E. YALÇIN Et Al. , "Chemical and sensory properties of new gluten-free food products: Rice and corn tarhana," FOOD SCIENCE AND BIOTECHNOLOGY , vol.17, no.4, pp.728-733, 2008
YALÇIN, E. Et Al. 2008. Chemical and sensory properties of new gluten-free food products: Rice and corn tarhana. FOOD SCIENCE AND BIOTECHNOLOGY , vol.17, no.4 , 728-733.
YALÇIN, E., Celik, S., & KÖKSEL, H., (2008). Chemical and sensory properties of new gluten-free food products: Rice and corn tarhana. FOOD SCIENCE AND BIOTECHNOLOGY , vol.17, no.4, 728-733.
YALÇIN, ERKAN, Sueeda Celik, And HAMİT KÖKSEL. "Chemical and sensory properties of new gluten-free food products: Rice and corn tarhana," FOOD SCIENCE AND BIOTECHNOLOGY , vol.17, no.4, 728-733, 2008
YALÇIN, ERKAN Et Al. "Chemical and sensory properties of new gluten-free food products: Rice and corn tarhana." FOOD SCIENCE AND BIOTECHNOLOGY , vol.17, no.4, pp.728-733, 2008
YALÇIN, E. Celik, S. And KÖKSEL, H. (2008) . "Chemical and sensory properties of new gluten-free food products: Rice and corn tarhana." FOOD SCIENCE AND BIOTECHNOLOGY , vol.17, no.4, pp.728-733.
@article{article, author={ERKAN YALÇIN Et Al. }, title={Chemical and sensory properties of new gluten-free food products: Rice and corn tarhana}, journal={FOOD SCIENCE AND BIOTECHNOLOGY}, year=2008, pages={728-733} }