YILDIZ, E. Et Al. 2018. Effects of buckwheat flour, gums and proteins on rheological properties of gluten-free batters and structure of cakes. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.10, no.3 , 245-254.

YILDIZ, E., ŞÜMNÜ, S. G., & ŞAHİN, S., (2018). Effects of buckwheat flour, gums and proteins on rheological properties of gluten-free batters and structure of cakes. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.10, no.3, 245-254.

YILDIZ, EDA, SERVET GÜLÜM ŞÜMNÜ, And SERPİL ŞAHİN. "Effects of buckwheat flour, gums and proteins on rheological properties of gluten-free batters and structure of cakes," QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.10, no.3, 245-254, 2018

YILDIZ, EDA Et Al. "Effects of buckwheat flour, gums and proteins on rheological properties of gluten-free batters and structure of cakes." QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.10, no.3, pp.245-254, 2018

YILDIZ, E. ŞÜMNÜ, S. G. And ŞAHİN, S. (2018) . "Effects of buckwheat flour, gums and proteins on rheological properties of gluten-free batters and structure of cakes." QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.10, no.3, pp.245-254.

@article{article, author={EDA YILDIZ Et Al. }, title={Effects of buckwheat flour, gums and proteins on rheological properties of gluten-free batters and structure of cakes}, journal={QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS}, year=2018, pages={245-254} }