Bozkurt, F. Et Al. 2014. Distribution and location of ethanol soluble proteins (Osborne gliadin) as a function of mixing time in strong wheat flour dough using quantum dots as a labeling tool with confocal laser scanning microscopy. FOOD RESEARCH INTERNATIONAL , vol.66 , 279-288.

Bozkurt, F., ANSARI, S., YAU, P., YAZAR, G., RYAN, V., & KOKINI, J., (2014). Distribution and location of ethanol soluble proteins (Osborne gliadin) as a function of mixing time in strong wheat flour dough using quantum dots as a labeling tool with confocal laser scanning microscopy. FOOD RESEARCH INTERNATIONAL , vol.66, 279-288.

Bozkurt, Fatih Et Al. "Distribution and location of ethanol soluble proteins (Osborne gliadin) as a function of mixing time in strong wheat flour dough using quantum dots as a labeling tool with confocal laser scanning microscopy," FOOD RESEARCH INTERNATIONAL , vol.66, 279-288, 2014

Bozkurt, Fatih Et Al. "Distribution and location of ethanol soluble proteins (Osborne gliadin) as a function of mixing time in strong wheat flour dough using quantum dots as a labeling tool with confocal laser scanning microscopy." FOOD RESEARCH INTERNATIONAL , vol.66, pp.279-288, 2014

Bozkurt, F. Et Al. (2014) . "Distribution and location of ethanol soluble proteins (Osborne gliadin) as a function of mixing time in strong wheat flour dough using quantum dots as a labeling tool with confocal laser scanning microscopy." FOOD RESEARCH INTERNATIONAL , vol.66, pp.279-288.

@article{article, author={Fatih BOZKURT Et Al. }, title={Distribution and location of ethanol soluble proteins (Osborne gliadin) as a function of mixing time in strong wheat flour dough using quantum dots as a labeling tool with confocal laser scanning microscopy}, journal={FOOD RESEARCH INTERNATIONAL}, year=2014, pages={279-288} }