KARAOĞLU, M. M. Et Al. 2010. A comparison of the functional characteristics of wheat stored as grain with wheat stored in spike form. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.45, no.1 , 38-47.

KARAOĞLU, M. M., Aydeniz, M., Gurbuz, H., & Gercelaslan, K. E., (2010). A comparison of the functional characteristics of wheat stored as grain with wheat stored in spike form. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.45, no.1, 38-47.

KARAOĞLU, Mehmet Et Al. "A comparison of the functional characteristics of wheat stored as grain with wheat stored in spike form," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.45, no.1, 38-47, 2010

KARAOĞLU, Mehmet M. Et Al. "A comparison of the functional characteristics of wheat stored as grain with wheat stored in spike form." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.45, no.1, pp.38-47, 2010

KARAOĞLU, M. M. Et Al. (2010) . "A comparison of the functional characteristics of wheat stored as grain with wheat stored in spike form." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.45, no.1, pp.38-47.

@article{article, author={Mehmet Murat KARAOĞLU Et Al. }, title={A comparison of the functional characteristics of wheat stored as grain with wheat stored in spike form}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2010, pages={38-47} }