Ozmutlu, O. Et Al. 2001. Effects of different formulations on the quality of microwave baked breads. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.213, no.1 , 38-42.

Ozmutlu, O., Sumnu, G., & Sahin, S., (2001). Effects of different formulations on the quality of microwave baked breads. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.213, no.1, 38-42.

Ozmutlu, O, SERVET GÜLÜM ŞÜMNÜ, And SERPİL ŞAHİN. "Effects of different formulations on the quality of microwave baked breads," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.213, no.1, 38-42, 2001

Ozmutlu, O Et Al. "Effects of different formulations on the quality of microwave baked breads." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.213, no.1, pp.38-42, 2001

Ozmutlu, O. Sumnu, G. And Sahin, S. (2001) . "Effects of different formulations on the quality of microwave baked breads." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.213, no.1, pp.38-42.

@article{article, author={O Ozmutlu Et Al. }, title={Effects of different formulations on the quality of microwave baked breads}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2001, pages={38-42} }