Mert, B. 2008. A new instrumental setup for determination of small amplitude viscoelastic properties of dough during fermentation. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.227, no.1 , 151-157.

Mert, B., (2008). A new instrumental setup for determination of small amplitude viscoelastic properties of dough during fermentation. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.227, no.1, 151-157.

Mert, BEHİÇ. "A new instrumental setup for determination of small amplitude viscoelastic properties of dough during fermentation," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.227, no.1, 151-157, 2008

Mert, BEHİÇ. "A new instrumental setup for determination of small amplitude viscoelastic properties of dough during fermentation." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.227, no.1, pp.151-157, 2008

Mert, B. (2008) . "A new instrumental setup for determination of small amplitude viscoelastic properties of dough during fermentation." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.227, no.1, pp.151-157.

@article{article, author={BEHİÇ MERT}, title={A new instrumental setup for determination of small amplitude viscoelastic properties of dough during fermentation}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2008, pages={151-157} }