KARAOĞLU, M. M. Et Al. 2013. Effeets of Whole FIour from Roasted Wheat and Barley Grain on the Cake Textural Properties. The 2nd International Symposium on "Traditional Foods from Adriatic to Caucasus" , (Struga, Macedonia).

KARAOĞLU, M. M., BOZ, H., & MALEK, S., (2013). Effeets of Whole FIour from Roasted Wheat and Barley Grain on the Cake Textural Properties . The 2nd International Symposium on "Traditional Foods from Adriatic to Caucasus", Struga, Macedonia

KARAOĞLU, Mehmet, Hüseyin BOZ, And S MALEK. "Effeets of Whole FIour from Roasted Wheat and Barley Grain on the Cake Textural Properties," The 2nd International Symposium on "Traditional Foods from Adriatic to Caucasus", Struga, Macedonia, 2013

KARAOĞLU, Mehmet M. Et Al. "Effeets of Whole FIour from Roasted Wheat and Barley Grain on the Cake Textural Properties." The 2nd International Symposium on "Traditional Foods from Adriatic to Caucasus" , Struga, Macedonia, 2013

KARAOĞLU, M. M. BOZ, H. And MALEK, S. (2013) . "Effeets of Whole FIour from Roasted Wheat and Barley Grain on the Cake Textural Properties." The 2nd International Symposium on "Traditional Foods from Adriatic to Caucasus" , Struga, Macedonia.

@conferencepaper{conferencepaper, author={Mehmet Murat KARAOĞLU Et Al. }, title={Effeets of Whole FIour from Roasted Wheat and Barley Grain on the Cake Textural Properties}, congress name={The 2nd International Symposium on "Traditional Foods from Adriatic to Caucasus"}, city={Struga}, country={Macedonia}, year={2013}}