Palabiyik, I. Et Al. 2016. Investigating the addition of enzymes in gluten-free flours - The effect on pasting and textural properties. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.69 , 633-641.

Palabiyik, I., Yildiz, O., TOKER, Ö. S., Cavus, M., Ceylan, M. M., & Yurt, B., (2016). Investigating the addition of enzymes in gluten-free flours - The effect on pasting and textural properties. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.69, 633-641.

Palabiyik, Ibrahim Et Al. "Investigating the addition of enzymes in gluten-free flours - The effect on pasting and textural properties," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.69, 633-641, 2016

Palabiyik, Ibrahim Et Al. "Investigating the addition of enzymes in gluten-free flours - The effect on pasting and textural properties." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.69, pp.633-641, 2016

Palabiyik, I. Et Al. (2016) . "Investigating the addition of enzymes in gluten-free flours - The effect on pasting and textural properties." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.69, pp.633-641.

@article{article, author={Ibrahim Palabiyik Et Al. }, title={Investigating the addition of enzymes in gluten-free flours - The effect on pasting and textural properties}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2016, pages={633-641} }