Ozkahraman, C. Et Al. 2016. Quality of cakes formulated with different legume flours and baked in different ovens. 2nd Food structure and Functionality Forum symposium-From molecules to functionality .

Ozkahraman, C., ŞÜMNÜ, S. G., & ŞAHİN, S., (2016). Quality of cakes formulated with different legume flours and baked in different ovens . 2nd Food structure and Functionality Forum symposium-From molecules to functionality

Ozkahraman, Canan, SERVET GÜLÜM ŞÜMNÜ, And SERPİL ŞAHİN. "Quality of cakes formulated with different legume flours and baked in different ovens," 2nd Food structure and Functionality Forum symposium-From molecules to functionality, 2016

Ozkahraman, Canan Et Al. "Quality of cakes formulated with different legume flours and baked in different ovens." 2nd Food structure and Functionality Forum symposium-From molecules to functionality , 2016

Ozkahraman, C. ŞÜMNÜ, S. G. And ŞAHİN, S. (2016) . "Quality of cakes formulated with different legume flours and baked in different ovens." 2nd Food structure and Functionality Forum symposium-From molecules to functionality .

@conferencepaper{conferencepaper, author={Canan Ozkahraman Et Al. }, title={Quality of cakes formulated with different legume flours and baked in different ovens}, congress name={2nd Food structure and Functionality Forum symposium-From molecules to functionality}, city={}, country={}, year={2016}}