Kotancılar, H. G. Et Al. 2022. The effect of triticale flour and gum usage on some quality characteristics of bread. ATA-Gıda Dergisi (ATA-Food Journal), , vol.1, no.1 , 1-4.

Kotancılar, H. G., Coşkun Tuğan, S., Seyyed Cheraghı, K., & Civelek, P., (2022). The effect of triticale flour and gum usage on some quality characteristics of bread. ATA-Gıda Dergisi (ATA-Food Journal), , vol.1, no.1, 1-4.

Kotancılar, Halis Et Al. "The effect of triticale flour and gum usage on some quality characteristics of bread," ATA-Gıda Dergisi (ATA-Food Journal), , vol.1, no.1, 1-4, 2022

Kotancılar, Halis G. Et Al. "The effect of triticale flour and gum usage on some quality characteristics of bread." ATA-Gıda Dergisi (ATA-Food Journal), , vol.1, no.1, pp.1-4, 2022

Kotancılar, H. G. Et Al. (2022) . "The effect of triticale flour and gum usage on some quality characteristics of bread." ATA-Gıda Dergisi (ATA-Food Journal), , vol.1, no.1, pp.1-4.

@article{article, author={Halis Gürbüz KOTANCILAR Et Al. }, title={The effect of triticale flour and gum usage on some quality characteristics of bread}, journal={ATA-Gıda Dergisi (ATA-Food Journal), }, year=2022, pages={1-4} }