Dik, T. Et Al. 2002. Wet separation of wheat flours into starch and gluten fractions: the combined effects of water to flour ratio-dough maturation time and the effects of flour aging and ascorbic acid addition. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.82, no.4 , 405-413.

Dik, T., YONDEM-MAKASCIOGLU, F., AYTAC, C., & KINCAL, N., (2002). Wet separation of wheat flours into starch and gluten fractions: the combined effects of water to flour ratio-dough maturation time and the effects of flour aging and ascorbic acid addition. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.82, no.4, 405-413.

Dik, TUNAY Et Al. "Wet separation of wheat flours into starch and gluten fractions: the combined effects of water to flour ratio-dough maturation time and the effects of flour aging and ascorbic acid addition," JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.82, no.4, 405-413, 2002

Dik, TUNAY Et Al. "Wet separation of wheat flours into starch and gluten fractions: the combined effects of water to flour ratio-dough maturation time and the effects of flour aging and ascorbic acid addition." JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.82, no.4, pp.405-413, 2002

Dik, T. Et Al. (2002) . "Wet separation of wheat flours into starch and gluten fractions: the combined effects of water to flour ratio-dough maturation time and the effects of flour aging and ascorbic acid addition." JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.82, no.4, pp.405-413.

@article{article, author={TUNAY DİK Et Al. }, title={Wet separation of wheat flours into starch and gluten fractions: the combined effects of water to flour ratio-dough maturation time and the effects of flour aging and ascorbic acid addition}, journal={JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE}, year=2002, pages={405-413} }