I. Demirkesen, "Formulation of Chestnut Cookies and their Rheological and Quality Characteristics," JOURNAL OF FOOD QUALITY , vol.39, no.4, pp.264-273, 2016
Demirkesen, I. 2016. Formulation of Chestnut Cookies and their Rheological and Quality Characteristics. JOURNAL OF FOOD QUALITY , vol.39, no.4 , 264-273.
Demirkesen, I., (2016). Formulation of Chestnut Cookies and their Rheological and Quality Characteristics. JOURNAL OF FOOD QUALITY , vol.39, no.4, 264-273.
Demirkesen, Ilkem. "Formulation of Chestnut Cookies and their Rheological and Quality Characteristics," JOURNAL OF FOOD QUALITY , vol.39, no.4, 264-273, 2016
Demirkesen, Ilkem. "Formulation of Chestnut Cookies and their Rheological and Quality Characteristics." JOURNAL OF FOOD QUALITY , vol.39, no.4, pp.264-273, 2016
Demirkesen, I. (2016) . "Formulation of Chestnut Cookies and their Rheological and Quality Characteristics." JOURNAL OF FOOD QUALITY , vol.39, no.4, pp.264-273.
@article{article, author={Ilkem Demirkesen}, title={Formulation of Chestnut Cookies and their Rheological and Quality Characteristics}, journal={JOURNAL OF FOOD QUALITY}, year=2016, pages={264-273} }