Yildirim, R. M. Et Al. 2018. Optimization of a gluten free formulation of the Turkish dessert revani using different types of flours, protein sources and transglutaminase. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.95 , 72-77.

Yildirim, R. M., Gumus, T., & ARICI, M., (2018). Optimization of a gluten free formulation of the Turkish dessert revani using different types of flours, protein sources and transglutaminase. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.95, 72-77.

Yildirim, Ruşen, Tuncay Gumus, And Muhammet ARICI. "Optimization of a gluten free formulation of the Turkish dessert revani using different types of flours, protein sources and transglutaminase," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.95, 72-77, 2018

Yildirim, Ruşen M. Et Al. "Optimization of a gluten free formulation of the Turkish dessert revani using different types of flours, protein sources and transglutaminase." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.95, pp.72-77, 2018

Yildirim, R. M. Gumus, T. And ARICI, M. (2018) . "Optimization of a gluten free formulation of the Turkish dessert revani using different types of flours, protein sources and transglutaminase." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.95, pp.72-77.

@article{article, author={Ruşen METİN YILDIRIM Et Al. }, title={Optimization of a gluten free formulation of the Turkish dessert revani using different types of flours, protein sources and transglutaminase}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2018, pages={72-77} }