Yildiz, O. Et Al. 2017. Pasting properties of buckwheat, rice and maize flours and textural properties of their gels: effect of ascorbic acid concentration. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.9, no.3 , 313-321.

Yildiz, O., TOKER, Ö. S., Yuksel, F., Cavus, M., Ceylan, M. M., & Yurt, B., (2017). Pasting properties of buckwheat, rice and maize flours and textural properties of their gels: effect of ascorbic acid concentration. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.9, no.3, 313-321.

Yildiz, O. Et Al. "Pasting properties of buckwheat, rice and maize flours and textural properties of their gels: effect of ascorbic acid concentration," QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.9, no.3, 313-321, 2017

Yildiz, O. Et Al. "Pasting properties of buckwheat, rice and maize flours and textural properties of their gels: effect of ascorbic acid concentration." QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.9, no.3, pp.313-321, 2017

Yildiz, O. Et Al. (2017) . "Pasting properties of buckwheat, rice and maize flours and textural properties of their gels: effect of ascorbic acid concentration." QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.9, no.3, pp.313-321.

@article{article, author={O. Yildiz Et Al. }, title={Pasting properties of buckwheat, rice and maize flours and textural properties of their gels: effect of ascorbic acid concentration}, journal={QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS}, year=2017, pages={313-321} }