BERK, E. Et Al. 2017. EFFECTS OF HYDROCOLLOIDS AND CAROB BEAN FLOUR ON RHEOLOGICAL PROPERTIES OF BATTER AND CAKE QUALITY. GIDA / THE JOURNAL OF FOOD , vol.42 , 754-762.

BERK, E., ŞÜMNÜ, S. G., & ŞAHİN, S., (2017). EFFECTS OF HYDROCOLLOIDS AND CAROB BEAN FLOUR ON RHEOLOGICAL PROPERTIES OF BATTER AND CAKE QUALITY. GIDA / THE JOURNAL OF FOOD , vol.42, 754-762.

BERK, EDA, SERVET GÜLÜM ŞÜMNÜ, And SERPİL ŞAHİN. "EFFECTS OF HYDROCOLLOIDS AND CAROB BEAN FLOUR ON RHEOLOGICAL PROPERTIES OF BATTER AND CAKE QUALITY," GIDA / THE JOURNAL OF FOOD , vol.42, 754-762, 2017

BERK, EDA Et Al. "EFFECTS OF HYDROCOLLOIDS AND CAROB BEAN FLOUR ON RHEOLOGICAL PROPERTIES OF BATTER AND CAKE QUALITY." GIDA / THE JOURNAL OF FOOD , vol.42, pp.754-762, 2017

BERK, E. ŞÜMNÜ, S. G. And ŞAHİN, S. (2017) . "EFFECTS OF HYDROCOLLOIDS AND CAROB BEAN FLOUR ON RHEOLOGICAL PROPERTIES OF BATTER AND CAKE QUALITY." GIDA / THE JOURNAL OF FOOD , vol.42, pp.754-762.

@article{article, author={EDA BERK Et Al. }, title={EFFECTS OF HYDROCOLLOIDS AND CAROB BEAN FLOUR ON RHEOLOGICAL PROPERTIES OF BATTER AND CAKE QUALITY}, journal={GIDA / THE JOURNAL OF FOOD}, year=2017, pages={754-762} }