METİN YILDIRIM, R. Et Al. 2018. Effect of Different Flour Mixtures and Protein Sources on Gluten Free Formulation of the Turkish Dessert Revani. The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus” , (Kyrenia, Cyprus (Kktc)), 115.

METİN YILDIRIM, R., Gümüş, T., & ARICI, M., (2018). Effect of Different Flour Mixtures and Protein Sources on Gluten Free Formulation of the Turkish Dessert Revani . The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus” (pp.115). Kyrenia, Cyprus (Kktc)

METİN YILDIRIM, Ruşen, Tuncay Gümüş, And Muhammet ARICI. "Effect of Different Flour Mixtures and Protein Sources on Gluten Free Formulation of the Turkish Dessert Revani," The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”, Kyrenia, Cyprus (Kktc), 2018

METİN YILDIRIM, Ruşen M. Et Al. "Effect of Different Flour Mixtures and Protein Sources on Gluten Free Formulation of the Turkish Dessert Revani." The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus” , Kyrenia, Cyprus (Kktc), pp.115, 2018

METİN YILDIRIM, R. Gümüş, T. And ARICI, M. (2018) . "Effect of Different Flour Mixtures and Protein Sources on Gluten Free Formulation of the Turkish Dessert Revani." The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus” , Kyrenia, Cyprus (Kktc), p.115.

@conferencepaper{conferencepaper, author={Ruşen METİN YILDIRIM Et Al. }, title={Effect of Different Flour Mixtures and Protein Sources on Gluten Free Formulation of the Turkish Dessert Revani}, congress name={The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus”}, city={Kyrenia}, country={Cyprus (Kktc)}, year={2018}, pages={115} }