OZTURK, O. K. And MERT, B. 2018. The effects of microfluidization on rheological and textural properties of gluten-free corn breads. FOOD RESEARCH INTERNATIONAL , vol.105 , 782-792.

OZTURK, O. K., & MERT, B., (2018). The effects of microfluidization on rheological and textural properties of gluten-free corn breads. FOOD RESEARCH INTERNATIONAL , vol.105, 782-792.

OZTURK, Oguz, And BEHİÇ MERT. "The effects of microfluidization on rheological and textural properties of gluten-free corn breads," FOOD RESEARCH INTERNATIONAL , vol.105, 782-792, 2018

OZTURK, Oguz K. And MERT, BEHİÇ. "The effects of microfluidization on rheological and textural properties of gluten-free corn breads." FOOD RESEARCH INTERNATIONAL , vol.105, pp.782-792, 2018

OZTURK, O. K. And MERT, B. (2018) . "The effects of microfluidization on rheological and textural properties of gluten-free corn breads." FOOD RESEARCH INTERNATIONAL , vol.105, pp.782-792.

@article{article, author={Oguz Kaan OZTURK And author={BEHİÇ MERT}, title={The effects of microfluidization on rheological and textural properties of gluten-free corn breads}, journal={FOOD RESEARCH INTERNATIONAL}, year=2018, pages={782-792} }