M. Alpaslan And M. Hayta, "The effects of flaxseed, soy and corn flours on the textural and sensory properties of a bakery product," JOURNAL OF FOOD QUALITY , vol.29, no.6, pp.617-627, 2006
Alpaslan, M. And Hayta, M. 2006. The effects of flaxseed, soy and corn flours on the textural and sensory properties of a bakery product. JOURNAL OF FOOD QUALITY , vol.29, no.6 , 617-627.
Alpaslan, M., & Hayta, M., (2006). The effects of flaxseed, soy and corn flours on the textural and sensory properties of a bakery product. JOURNAL OF FOOD QUALITY , vol.29, no.6, 617-627.
Alpaslan, Mehmet, And Mehmet Hayta. "The effects of flaxseed, soy and corn flours on the textural and sensory properties of a bakery product," JOURNAL OF FOOD QUALITY , vol.29, no.6, 617-627, 2006
Alpaslan, Mehmet And Hayta, Mehmet. "The effects of flaxseed, soy and corn flours on the textural and sensory properties of a bakery product." JOURNAL OF FOOD QUALITY , vol.29, no.6, pp.617-627, 2006
Alpaslan, M. And Hayta, M. (2006) . "The effects of flaxseed, soy and corn flours on the textural and sensory properties of a bakery product." JOURNAL OF FOOD QUALITY , vol.29, no.6, pp.617-627.
@article{article, author={Mehmet Alpaslan And author={Mehmet Hayta}, title={The effects of flaxseed, soy and corn flours on the textural and sensory properties of a bakery product}, journal={JOURNAL OF FOOD QUALITY}, year=2006, pages={617-627} }