Özkahraman, C. Et Al. 2016. Quality of cakes formulated with different legumes flours and baked in different ovens. 2nd Food Structure and functionality forum symposium .

Özkahraman, C., ŞÜMNÜ, S. G., & ŞAHİN, S., (2016). Quality of cakes formulated with different legumes flours and baked in different ovens . 2nd Food Structure and functionality forum symposium

Özkahraman, Canan, SERVET GÜLÜM ŞÜMNÜ, And SERPİL ŞAHİN. "Quality of cakes formulated with different legumes flours and baked in different ovens," 2nd Food Structure and functionality forum symposium, 2016

Özkahraman, Canan Et Al. "Quality of cakes formulated with different legumes flours and baked in different ovens." 2nd Food Structure and functionality forum symposium , 2016

Özkahraman, C. ŞÜMNÜ, S. G. And ŞAHİN, S. (2016) . "Quality of cakes formulated with different legumes flours and baked in different ovens." 2nd Food Structure and functionality forum symposium .

@conferencepaper{conferencepaper, author={Canan Özkahraman Et Al. }, title={Quality of cakes formulated with different legumes flours and baked in different ovens}, congress name={2nd Food Structure and functionality forum symposium}, city={}, country={}, year={2016}}