ÖZÜLKÜ, G. 2019. RHEOLOGICAL BEHAVIOUR OF TYPE I SOURDOUGH DURING REFRESHMENT PROCEDURE. 1st International Conference on Food Technology and Nutrition , 8-14.

ÖZÜLKÜ, G., (2019). RHEOLOGICAL BEHAVIOUR OF TYPE I SOURDOUGH DURING REFRESHMENT PROCEDURE . 1st International Conference on Food Technology and Nutrition (pp.8-14).

ÖZÜLKÜ, Görkem. "RHEOLOGICAL BEHAVIOUR OF TYPE I SOURDOUGH DURING REFRESHMENT PROCEDURE," 1st International Conference on Food Technology and Nutrition, 2019

ÖZÜLKÜ, Görkem. "RHEOLOGICAL BEHAVIOUR OF TYPE I SOURDOUGH DURING REFRESHMENT PROCEDURE." 1st International Conference on Food Technology and Nutrition , pp.8-14, 2019

ÖZÜLKÜ, G. (2019) . "RHEOLOGICAL BEHAVIOUR OF TYPE I SOURDOUGH DURING REFRESHMENT PROCEDURE." 1st International Conference on Food Technology and Nutrition , pp.8-14.

@conferencepaper{conferencepaper, author={Görkem ÖZÜLKÜ}, title={RHEOLOGICAL BEHAVIOUR OF TYPE I SOURDOUGH DURING REFRESHMENT PROCEDURE}, congress name={1st International Conference on Food Technology and Nutrition}, city={}, country={}, year={2019}, pages={8-14} }