DEMIRKESEN, L. Et Al. 2010. Rheological properties of gluten-free bread formulations. JOURNAL OF FOOD ENGINEERING , vol.96, no.2 , 295-303.

DEMIRKESEN, L., MERT, B., Sumnu, G., & ŞAHİN, S., (2010). Rheological properties of gluten-free bread formulations. JOURNAL OF FOOD ENGINEERING , vol.96, no.2, 295-303.

DEMIRKESEN, Likem Et Al. "Rheological properties of gluten-free bread formulations," JOURNAL OF FOOD ENGINEERING , vol.96, no.2, 295-303, 2010

DEMIRKESEN, Likem Et Al. "Rheological properties of gluten-free bread formulations." JOURNAL OF FOOD ENGINEERING , vol.96, no.2, pp.295-303, 2010

DEMIRKESEN, L. Et Al. (2010) . "Rheological properties of gluten-free bread formulations." JOURNAL OF FOOD ENGINEERING , vol.96, no.2, pp.295-303.

@article{article, author={Likem DEMIRKESEN Et Al. }, title={Rheological properties of gluten-free bread formulations}, journal={JOURNAL OF FOOD ENGINEERING}, year=2010, pages={295-303} }