Z. Yavuz And F. Törnük, "The effect of incorporation of oleaster (Elaeagnus angustifolia L.) powder on rheological and textural properties of wheat dough and bread," The International Symposium on Food Rheology and Texture , İstanbul, Turkey, pp.146, 2018
Yavuz, Z. And Törnük, F. 2018. The effect of incorporation of oleaster (Elaeagnus angustifolia L.) powder on rheological and textural properties of wheat dough and bread. The International Symposium on Food Rheology and Texture , (İstanbul, Turkey), 146.
Yavuz, Z., & Törnük, F., (2018). The effect of incorporation of oleaster (Elaeagnus angustifolia L.) powder on rheological and textural properties of wheat dough and bread . The International Symposium on Food Rheology and Texture (pp.146). İstanbul, Turkey
Yavuz, Zeynep, And Fatih TÖRNÜK. "The effect of incorporation of oleaster (Elaeagnus angustifolia L.) powder on rheological and textural properties of wheat dough and bread," The International Symposium on Food Rheology and Texture, İstanbul, Turkey, 2018
Yavuz, Zeynep And Törnük, Fatih. "The effect of incorporation of oleaster (Elaeagnus angustifolia L.) powder on rheological and textural properties of wheat dough and bread." The International Symposium on Food Rheology and Texture , İstanbul, Turkey, pp.146, 2018
Yavuz, Z. And Törnük, F. (2018) . "The effect of incorporation of oleaster (Elaeagnus angustifolia L.) powder on rheological and textural properties of wheat dough and bread." The International Symposium on Food Rheology and Texture , İstanbul, Turkey, p.146.
@conferencepaper{conferencepaper, author={Zeynep Yavuz And author={Fatih TÖRNÜK}, title={The effect of incorporation of oleaster (Elaeagnus angustifolia L.) powder on rheological and textural properties of wheat dough and bread}, congress name={The International Symposium on Food Rheology and Texture}, city={İstanbul}, country={Turkey}, year={2018}, pages={146} }