AYDOĞDU, A. Et Al. 2016. Effects of legume flours on batter rheology and cake physical quality. III. International Conference on Agricultural and Food Engineering , (Malaysia).

AYDOĞDU, A., ÖZKAHRAMAN, C., ŞÜMNÜ, S. G., & ŞAHİN, S., (2016). Effects of legume flours on batter rheology and cake physical quality . III. International Conference on Agricultural and Food Engineering, Malaysia

AYDOĞDU, AYÇA Et Al. "Effects of legume flours on batter rheology and cake physical quality," III. International Conference on Agricultural and Food Engineering, Malaysia, 2016

AYDOĞDU, AYÇA Et Al. "Effects of legume flours on batter rheology and cake physical quality." III. International Conference on Agricultural and Food Engineering , Malaysia, 2016

AYDOĞDU, A. Et Al. (2016) . "Effects of legume flours on batter rheology and cake physical quality." III. International Conference on Agricultural and Food Engineering , Malaysia.

@conferencepaper{conferencepaper, author={AYÇA AYDOĞDU Et Al. }, title={Effects of legume flours on batter rheology and cake physical quality}, congress name={III. International Conference on Agricultural and Food Engineering}, city={}, country={Malaysia}, year={2016}}