KARAOĞLU, M. M. 2011. Dough characteristics of wheat flour milled from wheat grains stored in spike form. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.46, no.9 , 1905-1911.

KARAOĞLU, M. M., (2011). Dough characteristics of wheat flour milled from wheat grains stored in spike form. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.46, no.9, 1905-1911.

KARAOĞLU, Mehmet. "Dough characteristics of wheat flour milled from wheat grains stored in spike form," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.46, no.9, 1905-1911, 2011

KARAOĞLU, Mehmet M. . "Dough characteristics of wheat flour milled from wheat grains stored in spike form." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.46, no.9, pp.1905-1911, 2011

KARAOĞLU, M. M. (2011) . "Dough characteristics of wheat flour milled from wheat grains stored in spike form." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.46, no.9, pp.1905-1911.

@article{article, author={Mehmet Murat KARAOĞLU}, title={Dough characteristics of wheat flour milled from wheat grains stored in spike form}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2011, pages={1905-1911} }