Dogan, S. Et Al. 2005. Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets. JOURNAL OF FOOD ENGINEERING , vol.71, no.1 , 127-132.

Dogan, S., Sahin, S., & Sumnu, G., (2005). Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets. JOURNAL OF FOOD ENGINEERING , vol.71, no.1, 127-132.

Dogan, SF, SERPİL ŞAHİN, And SERVET GÜLÜM ŞÜMNÜ. "Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets," JOURNAL OF FOOD ENGINEERING , vol.71, no.1, 127-132, 2005

Dogan, SF Et Al. "Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets." JOURNAL OF FOOD ENGINEERING , vol.71, no.1, pp.127-132, 2005

Dogan, S. Sahin, S. And Sumnu, G. (2005) . "Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets." JOURNAL OF FOOD ENGINEERING , vol.71, no.1, pp.127-132.

@article{article, author={SF Dogan Et Al. }, title={Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets}, journal={JOURNAL OF FOOD ENGINEERING}, year=2005, pages={127-132} }