Yildirim-Mavis, C. Et Al. 2019. Non-linear rheological (LAOS) behavior of sourdough-based dough. Food Hydrocolloids , vol.96 , 481-492.

Yildirim-Mavis, C., Yilmaz, M. T., Dertli, E., Arıcı, M., & Özmen, D., (2019). Non-linear rheological (LAOS) behavior of sourdough-based dough. Food Hydrocolloids , vol.96, 481-492.

Yildirim-Mavis, Cigdem Et Al. "Non-linear rheological (LAOS) behavior of sourdough-based dough," Food Hydrocolloids , vol.96, 481-492, 2019

Yildirim-Mavis, Cigdem Et Al. "Non-linear rheological (LAOS) behavior of sourdough-based dough." Food Hydrocolloids , vol.96, pp.481-492, 2019

Yildirim-Mavis, C. Et Al. (2019) . "Non-linear rheological (LAOS) behavior of sourdough-based dough." Food Hydrocolloids , vol.96, pp.481-492.

@article{article, author={Cigdem Yildirim-Mavis Et Al. }, title={Non-linear rheological (LAOS) behavior of sourdough-based dough}, journal={Food Hydrocolloids}, year=2019, pages={481-492} }