ERINC, H. Et Al. 2018. Different sized wheat bran fibers as fat mimetic in biscuits: its effects on dough rheology and biscuit quality. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.55, no.10 , 3960-3970.

ERINC, H., MERT, B., & Tekin, A., (2018). Different sized wheat bran fibers as fat mimetic in biscuits: its effects on dough rheology and biscuit quality. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.55, no.10, 3960-3970.

ERINC, Hakan, BEHİÇ MERT, And Aziz Tekin. "Different sized wheat bran fibers as fat mimetic in biscuits: its effects on dough rheology and biscuit quality," JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.55, no.10, 3960-3970, 2018

ERINC, Hakan Et Al. "Different sized wheat bran fibers as fat mimetic in biscuits: its effects on dough rheology and biscuit quality." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.55, no.10, pp.3960-3970, 2018

ERINC, H. MERT, B. And Tekin, A. (2018) . "Different sized wheat bran fibers as fat mimetic in biscuits: its effects on dough rheology and biscuit quality." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.55, no.10, pp.3960-3970.

@article{article, author={Hakan ERINC Et Al. }, title={Different sized wheat bran fibers as fat mimetic in biscuits: its effects on dough rheology and biscuit quality}, journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE}, year=2018, pages={3960-3970} }