Özülkü, G. And Arıcı, M. 2017. Characterization of the rheological and technological properties of the frozen sourdough bread with chickpea flour addition. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.11 , 1493-1500.

Özülkü, G., & Arıcı, M., (2017). Characterization of the rheological and technological properties of the frozen sourdough bread with chickpea flour addition. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.11, 1493-1500.

Özülkü, Görkem, And Muhammet ARICI. "Characterization of the rheological and technological properties of the frozen sourdough bread with chickpea flour addition," JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.11, 1493-1500, 2017

Özülkü, Görkem And Arıcı, Muhammet. "Characterization of the rheological and technological properties of the frozen sourdough bread with chickpea flour addition." JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.11, pp.1493-1500, 2017

Özülkü, G. And Arıcı, M. (2017) . "Characterization of the rheological and technological properties of the frozen sourdough bread with chickpea flour addition." JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.11, pp.1493-1500.

@article{article, author={Görkem ÖZÜLKÜ And author={Muhammet ARICI}, title={Characterization of the rheological and technological properties of the frozen sourdough bread with chickpea flour addition}, journal={JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION}, year=2017, pages={1493-1500} }