HAO, C. Et Al. 2013. Effects of Defatted Flaxseed Addition on Rheological Properties of Wheat Flour Slurry. INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.9, no.4 , 457-466.

HAO, C., Lİ, D., Mao, Z., ÖZKAN, N., & Chen, X. D., (2013). Effects of Defatted Flaxseed Addition on Rheological Properties of Wheat Flour Slurry. INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.9, no.4, 457-466.

HAO, Changchun Et Al. "Effects of Defatted Flaxseed Addition on Rheological Properties of Wheat Flour Slurry," INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.9, no.4, 457-466, 2013

HAO, Changchun Et Al. "Effects of Defatted Flaxseed Addition on Rheological Properties of Wheat Flour Slurry." INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.9, no.4, pp.457-466, 2013

HAO, C. Et Al. (2013) . "Effects of Defatted Flaxseed Addition on Rheological Properties of Wheat Flour Slurry." INTERNATIONAL JOURNAL OF FOOD ENGINEERING , vol.9, no.4, pp.457-466.

@article{article, author={Changchun HAO Et Al. }, title={Effects of Defatted Flaxseed Addition on Rheological Properties of Wheat Flour Slurry}, journal={INTERNATIONAL JOURNAL OF FOOD ENGINEERING}, year=2013, pages={457-466} }