Boz, H. 2015. The Effects of Cephalaria Syriaca Flour on Dough and Bread Containing Different Levels of Barley Flour. JOURNAL OF FOOD QUALITY , vol.38 , 328-336.

Boz, H., (2015). The Effects of Cephalaria Syriaca Flour on Dough and Bread Containing Different Levels of Barley Flour. JOURNAL OF FOOD QUALITY , vol.38, 328-336.

Boz, Hüseyin. "The Effects of Cephalaria Syriaca Flour on Dough and Bread Containing Different Levels of Barley Flour," JOURNAL OF FOOD QUALITY , vol.38, 328-336, 2015

Boz, Hüseyin. "The Effects of Cephalaria Syriaca Flour on Dough and Bread Containing Different Levels of Barley Flour." JOURNAL OF FOOD QUALITY , vol.38, pp.328-336, 2015

Boz, H. (2015) . "The Effects of Cephalaria Syriaca Flour on Dough and Bread Containing Different Levels of Barley Flour." JOURNAL OF FOOD QUALITY , vol.38, pp.328-336.

@article{article, author={Hüseyin BOZ}, title={The Effects of Cephalaria Syriaca Flour on Dough and Bread Containing Different Levels of Barley Flour}, journal={JOURNAL OF FOOD QUALITY}, year=2015, pages={328-336} }