Kotancılar, H. G. Et Al. 2018. The Effect Of The Using Corn Flour Level And Additive Type On Quality Of Corn Bread. Dicle Üniversitesi Fen Bilimleri Enstitüsü Dergisi , vol.42, no.2 , 81-98.

Kotancılar, H. G., Güdük, H., & Seyyedcheraghi, K., (2018). The Effect Of The Using Corn Flour Level And Additive Type On Quality Of Corn Bread. Dicle Üniversitesi Fen Bilimleri Enstitüsü Dergisi , vol.42, no.2, 81-98.

Kotancılar, Halis, Hilal Güdük, And Kimya Seyyedcheraghi. "The Effect Of The Using Corn Flour Level And Additive Type On Quality Of Corn Bread," Dicle Üniversitesi Fen Bilimleri Enstitüsü Dergisi , vol.42, no.2, 81-98, 2018

Kotancılar, Halis G. Et Al. "The Effect Of The Using Corn Flour Level And Additive Type On Quality Of Corn Bread." Dicle Üniversitesi Fen Bilimleri Enstitüsü Dergisi , vol.42, no.2, pp.81-98, 2018

Kotancılar, H. G. Güdük, H. And Seyyedcheraghi, K. (2018) . "The Effect Of The Using Corn Flour Level And Additive Type On Quality Of Corn Bread." Dicle Üniversitesi Fen Bilimleri Enstitüsü Dergisi , vol.42, no.2, pp.81-98.

@article{article, author={Halis Gürbüz KOTANCILAR Et Al. }, title={The Effect Of The Using Corn Flour Level And Additive Type On Quality Of Corn Bread}, journal={Dicle Üniversitesi Fen Bilimleri Enstitüsü Dergisi}, year=2018, pages={81-98} }