Yavuz, Z. Et Al. 2021. Effect of oleaster flour addition as a source of dietary fiber on rheological properties of wheat dough. European Food Science and Engineering , vol.2, no.1 , 7-12.

Yavuz, Z., Törnük, F., & Durak, M. Z., (2021). Effect of oleaster flour addition as a source of dietary fiber on rheological properties of wheat dough. European Food Science and Engineering , vol.2, no.1, 7-12.

Yavuz, Zeynep, Fatih TÖRNÜK, And Muhammed Zeki DURAK. "Effect of oleaster flour addition as a source of dietary fiber on rheological properties of wheat dough," European Food Science and Engineering , vol.2, no.1, 7-12, 2021

Yavuz, Zeynep Et Al. "Effect of oleaster flour addition as a source of dietary fiber on rheological properties of wheat dough." European Food Science and Engineering , vol.2, no.1, pp.7-12, 2021

Yavuz, Z. Törnük, F. And Durak, M. Z. (2021) . "Effect of oleaster flour addition as a source of dietary fiber on rheological properties of wheat dough." European Food Science and Engineering , vol.2, no.1, pp.7-12.

@article{article, author={Zeynep Yavuz Et Al. }, title={Effect of oleaster flour addition as a source of dietary fiber on rheological properties of wheat dough}, journal={European Food Science and Engineering}, year=2021, pages={7-12} }