ERİNÇ, H. Et Al. 2018. Different Sized Wheat Bran Fibers as Fat Mimetic in Biscuits: Its Effects on Dough Rheology and Biscuit Quality (Daha sonra makale olarak yayımlanmıştır). The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus” , (Kyrenia, Cyprus (Kktc)), 117.

ERİNÇ, H., MERT, B., & TEKİN, A., (2018). Different Sized Wheat Bran Fibers as Fat Mimetic in Biscuits: Its Effects on Dough Rheology and Biscuit Quality (Daha sonra makale olarak yayımlanmıştır) . The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus” (pp.117). Kyrenia, Cyprus (Kktc)

ERİNÇ, HAKAN, BEHİÇ MERT, And AZİZ TEKİN. "Different Sized Wheat Bran Fibers as Fat Mimetic in Biscuits: Its Effects on Dough Rheology and Biscuit Quality (Daha sonra makale olarak yayımlanmıştır)," The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”, Kyrenia, Cyprus (Kktc), 2018

ERİNÇ, HAKAN Et Al. "Different Sized Wheat Bran Fibers as Fat Mimetic in Biscuits: Its Effects on Dough Rheology and Biscuit Quality (Daha sonra makale olarak yayımlanmıştır)." The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus” , Kyrenia, Cyprus (Kktc), pp.117, 2018

ERİNÇ, H. MERT, B. And TEKİN, A. (2018) . "Different Sized Wheat Bran Fibers as Fat Mimetic in Biscuits: Its Effects on Dough Rheology and Biscuit Quality (Daha sonra makale olarak yayımlanmıştır)." The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus” , Kyrenia, Cyprus (Kktc), p.117.

@conferencepaper{conferencepaper, author={HAKAN ERİNÇ Et Al. }, title={Different Sized Wheat Bran Fibers as Fat Mimetic in Biscuits: Its Effects on Dough Rheology and Biscuit Quality (Daha sonra makale olarak yayımlanmıştır)}, congress name={The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”}, city={Kyrenia}, country={Cyprus (Kktc)}, year={2018}, pages={117} }