F. Koksel Et Al. , "The bubble size distribution and its evolution in non-yeasted wheat flour doughs investigated by synchrotron X-ray microtomography," FOOD RESEARCH INTERNATIONAL , vol.80, pp.12-18, 2016
Koksel, F. Et Al. 2016. The bubble size distribution and its evolution in non-yeasted wheat flour doughs investigated by synchrotron X-ray microtomography. FOOD RESEARCH INTERNATIONAL , vol.80 , 12-18.
Koksel, F., ARITAN, S., Strybulevych, A., Page, J. H., & Scanlon, M. G., (2016). The bubble size distribution and its evolution in non-yeasted wheat flour doughs investigated by synchrotron X-ray microtomography. FOOD RESEARCH INTERNATIONAL , vol.80, 12-18.
Koksel, Filiz Et Al. "The bubble size distribution and its evolution in non-yeasted wheat flour doughs investigated by synchrotron X-ray microtomography," FOOD RESEARCH INTERNATIONAL , vol.80, 12-18, 2016
Koksel, Filiz Et Al. "The bubble size distribution and its evolution in non-yeasted wheat flour doughs investigated by synchrotron X-ray microtomography." FOOD RESEARCH INTERNATIONAL , vol.80, pp.12-18, 2016
Koksel, F. Et Al. (2016) . "The bubble size distribution and its evolution in non-yeasted wheat flour doughs investigated by synchrotron X-ray microtomography." FOOD RESEARCH INTERNATIONAL , vol.80, pp.12-18.
@article{article, author={Filiz Koksel Et Al. }, title={The bubble size distribution and its evolution in non-yeasted wheat flour doughs investigated by synchrotron X-ray microtomography}, journal={FOOD RESEARCH INTERNATIONAL}, year=2016, pages={12-18} }