KARAOĞLU, M. M. 2006. Effect of Initial Baking and storage time on Pasting Properties and Aging of Par-baked and Rebaked Rye Bread. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.9 , 583-596.

KARAOĞLU, M. M., (2006). Effect of Initial Baking and storage time on Pasting Properties and Aging of Par-baked and Rebaked Rye Bread. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.9, 583-596.

KARAOĞLU, Mehmet. "Effect of Initial Baking and storage time on Pasting Properties and Aging of Par-baked and Rebaked Rye Bread," INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.9, 583-596, 2006

KARAOĞLU, Mehmet M. . "Effect of Initial Baking and storage time on Pasting Properties and Aging of Par-baked and Rebaked Rye Bread." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.9, pp.583-596, 2006

KARAOĞLU, M. M. (2006) . "Effect of Initial Baking and storage time on Pasting Properties and Aging of Par-baked and Rebaked Rye Bread." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.9, pp.583-596.

@article{article, author={Mehmet Murat KARAOĞLU}, title={Effect of Initial Baking and storage time on Pasting Properties and Aging of Par-baked and Rebaked Rye Bread}, journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES}, year=2006, pages={583-596} }