Demirkesen, I. Et Al. 2014. A Study on Staling Characteristics of Gluten-Free Breads Prepared with Chestnut and Rice Flours. FOOD AND BIOPROCESS TECHNOLOGY , vol.7, no.3 , 806-820.

Demirkesen, I., Campanella, O. H., ŞÜMNÜ, S. G., ŞAHİN, S., & Hamaker, B. R., (2014). A Study on Staling Characteristics of Gluten-Free Breads Prepared with Chestnut and Rice Flours. FOOD AND BIOPROCESS TECHNOLOGY , vol.7, no.3, 806-820.

Demirkesen, Ilkem Et Al. "A Study on Staling Characteristics of Gluten-Free Breads Prepared with Chestnut and Rice Flours," FOOD AND BIOPROCESS TECHNOLOGY , vol.7, no.3, 806-820, 2014

Demirkesen, Ilkem Et Al. "A Study on Staling Characteristics of Gluten-Free Breads Prepared with Chestnut and Rice Flours." FOOD AND BIOPROCESS TECHNOLOGY , vol.7, no.3, pp.806-820, 2014

Demirkesen, I. Et Al. (2014) . "A Study on Staling Characteristics of Gluten-Free Breads Prepared with Chestnut and Rice Flours." FOOD AND BIOPROCESS TECHNOLOGY , vol.7, no.3, pp.806-820.

@article{article, author={Ilkem Demirkesen Et Al. }, title={A Study on Staling Characteristics of Gluten-Free Breads Prepared with Chestnut and Rice Flours}, journal={FOOD AND BIOPROCESS TECHNOLOGY}, year=2014, pages={806-820} }