Hayta, M. And Alpaslan, M. 2001. Effects of processing on biochemical and rheological properties of wheat gluten proteins. NAHRUNG-FOOD , vol.45, no.5 , 304-308.

Hayta, M., & Alpaslan, M., (2001). Effects of processing on biochemical and rheological properties of wheat gluten proteins. NAHRUNG-FOOD , vol.45, no.5, 304-308.

Hayta, M, And M Alpaslan. "Effects of processing on biochemical and rheological properties of wheat gluten proteins," NAHRUNG-FOOD , vol.45, no.5, 304-308, 2001

Hayta, M And Alpaslan, M. "Effects of processing on biochemical and rheological properties of wheat gluten proteins." NAHRUNG-FOOD , vol.45, no.5, pp.304-308, 2001

Hayta, M. And Alpaslan, M. (2001) . "Effects of processing on biochemical and rheological properties of wheat gluten proteins." NAHRUNG-FOOD , vol.45, no.5, pp.304-308.

@article{article, author={M Hayta And author={M Alpaslan}, title={Effects of processing on biochemical and rheological properties of wheat gluten proteins}, journal={NAHRUNG-FOOD}, year=2001, pages={304-308} }