Demirkesen, I. Et Al. 2013. Quality of Gluten-Free Bread Formulations Baked in Different Ovens. FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.3 , 746-753.

Demirkesen, I., ŞÜMNÜ, S. G., & ŞAHİN, S., (2013). Quality of Gluten-Free Bread Formulations Baked in Different Ovens. FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.3, 746-753.

Demirkesen, Ilkem, SERVET GÜLÜM ŞÜMNÜ, And SERPİL ŞAHİN. "Quality of Gluten-Free Bread Formulations Baked in Different Ovens," FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.3, 746-753, 2013

Demirkesen, Ilkem Et Al. "Quality of Gluten-Free Bread Formulations Baked in Different Ovens." FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.3, pp.746-753, 2013

Demirkesen, I. ŞÜMNÜ, S. G. And ŞAHİN, S. (2013) . "Quality of Gluten-Free Bread Formulations Baked in Different Ovens." FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.3, pp.746-753.

@article{article, author={Ilkem Demirkesen Et Al. }, title={Quality of Gluten-Free Bread Formulations Baked in Different Ovens}, journal={FOOD AND BIOPROCESS TECHNOLOGY}, year=2013, pages={746-753} }