OZTURK, O. K. And MERT, B. 2018. The use of microfluidization for the production of xanthan and citrus fiber-based gluten-free corn breads. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.96 , 34-41.

OZTURK, O. K., & MERT, B., (2018). The use of microfluidization for the production of xanthan and citrus fiber-based gluten-free corn breads. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.96, 34-41.

OZTURK, Oguz, And BEHİÇ MERT. "The use of microfluidization for the production of xanthan and citrus fiber-based gluten-free corn breads," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.96, 34-41, 2018

OZTURK, Oguz K. And MERT, BEHİÇ. "The use of microfluidization for the production of xanthan and citrus fiber-based gluten-free corn breads." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.96, pp.34-41, 2018

OZTURK, O. K. And MERT, B. (2018) . "The use of microfluidization for the production of xanthan and citrus fiber-based gluten-free corn breads." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.96, pp.34-41.

@article{article, author={Oguz Kaan OZTURK And author={BEHİÇ MERT}, title={The use of microfluidization for the production of xanthan and citrus fiber-based gluten-free corn breads}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2018, pages={34-41} }