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} }