A. BAŞMAN Et Al. , "Utilization of transglutaminase to increase the level of barley and soy flour incorporation in wheat flour breads," JOURNAL OF FOOD SCIENCE , vol.68, no.8, pp.2453-2460, 2003
BAŞMAN, A. Et Al. 2003. Utilization of transglutaminase to increase the level of barley and soy flour incorporation in wheat flour breads. JOURNAL OF FOOD SCIENCE , vol.68, no.8 , 2453-2460.
BAŞMAN, A., Koksel, H., & Ng, P., (2003). Utilization of transglutaminase to increase the level of barley and soy flour incorporation in wheat flour breads. JOURNAL OF FOOD SCIENCE , vol.68, no.8, 2453-2460.
BAŞMAN, ARZU, HAMİT KÖKSEL, And PKW Ng. "Utilization of transglutaminase to increase the level of barley and soy flour incorporation in wheat flour breads," JOURNAL OF FOOD SCIENCE , vol.68, no.8, 2453-2460, 2003
BAŞMAN, ARZU Et Al. "Utilization of transglutaminase to increase the level of barley and soy flour incorporation in wheat flour breads." JOURNAL OF FOOD SCIENCE , vol.68, no.8, pp.2453-2460, 2003
BAŞMAN, A. Koksel, H. And Ng, P. (2003) . "Utilization of transglutaminase to increase the level of barley and soy flour incorporation in wheat flour breads." JOURNAL OF FOOD SCIENCE , vol.68, no.8, pp.2453-2460.
@article{article, author={ARZU BAŞMAN Et Al. }, title={Utilization of transglutaminase to increase the level of barley and soy flour incorporation in wheat flour breads}, journal={JOURNAL OF FOOD SCIENCE}, year=2003, pages={2453-2460} }