KARAOĞLU, M. M. 2006. Cephalaria Syriaca Addition to Wheat Flour Dough and Effect on Rheological Properties. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.41 , 37-46.

KARAOĞLU, M. M., (2006). Cephalaria Syriaca Addition to Wheat Flour Dough and Effect on Rheological Properties. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.41, 37-46.

KARAOĞLU, Mehmet. "Cephalaria Syriaca Addition to Wheat Flour Dough and Effect on Rheological Properties," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.41, 37-46, 2006

KARAOĞLU, Mehmet M. . "Cephalaria Syriaca Addition to Wheat Flour Dough and Effect on Rheological Properties." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.41, pp.37-46, 2006

KARAOĞLU, M. M. (2006) . "Cephalaria Syriaca Addition to Wheat Flour Dough and Effect on Rheological Properties." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.41, pp.37-46.

@article{article, author={Mehmet Murat KARAOĞLU}, title={Cephalaria Syriaca Addition to Wheat Flour Dough and Effect on Rheological Properties}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2006, pages={37-46} }