KARAOĞLU, M. M. Et Al. 2015. Textural Properties of Cakes Made From Kavut Flour and Reduced Sugar and Oil Content. The 3rd International Symposium on "Traditional Foods from Adriatic to Caucasus" , (Sarajevo, Bosnia And Herzegovina), 109.

KARAOĞLU, M. M., BOZ, H., & Zabihollahi, N., (2015). Textural Properties of Cakes Made From Kavut Flour and Reduced Sugar and Oil Content . The 3rd International Symposium on "Traditional Foods from Adriatic to Caucasus" (pp.109). Sarajevo, Bosnia And Herzegovina

KARAOĞLU, Mehmet, Hüseyin BOZ, And N Zabihollahi. "Textural Properties of Cakes Made From Kavut Flour and Reduced Sugar and Oil Content," The 3rd International Symposium on "Traditional Foods from Adriatic to Caucasus", Sarajevo, Bosnia And Herzegovina, 2015

KARAOĞLU, Mehmet M. Et Al. "Textural Properties of Cakes Made From Kavut Flour and Reduced Sugar and Oil Content." The 3rd International Symposium on "Traditional Foods from Adriatic to Caucasus" , Sarajevo, Bosnia And Herzegovina, pp.109, 2015

KARAOĞLU, M. M. BOZ, H. And Zabihollahi, N. (2015) . "Textural Properties of Cakes Made From Kavut Flour and Reduced Sugar and Oil Content." The 3rd International Symposium on "Traditional Foods from Adriatic to Caucasus" , Sarajevo, Bosnia And Herzegovina, p.109.

@conferencepaper{conferencepaper, author={Mehmet Murat KARAOĞLU Et Al. }, title={Textural Properties of Cakes Made From Kavut Flour and Reduced Sugar and Oil Content}, congress name={The 3rd International Symposium on "Traditional Foods from Adriatic to Caucasus"}, city={Sarajevo}, country={Bosnia And Herzegovina}, year={2015}, pages={109} }