KARAOĞLU, M. M. Et Al. 2016. Effects of Whole Flour from Roasted Wheat and Barley Grain on the Cake Textural Properties. The 2nd International Symposium on "Traditional Foods from Adriatic to Caucasus , (Struga (Ohrid Lake), Macedonia), 205.

KARAOĞLU, M. M., BOZ, H., & MALEK, S., (2016). Effects of Whole Flour from Roasted Wheat and Barley Grain on the Cake Textural Properties . The 2nd International Symposium on "Traditional Foods from Adriatic to Caucasus (pp.205). Struga (Ohrid Lake), Macedonia

KARAOĞLU, Mehmet, Hüseyin BOZ, And Sanaz MALEK. "Effects of Whole Flour from Roasted Wheat and Barley Grain on the Cake Textural Properties," The 2nd International Symposium on "Traditional Foods from Adriatic to Caucasus, Struga (Ohrid Lake), Macedonia, 2016

KARAOĞLU, Mehmet M. Et Al. "Effects of Whole Flour from Roasted Wheat and Barley Grain on the Cake Textural Properties." The 2nd International Symposium on "Traditional Foods from Adriatic to Caucasus , Struga (Ohrid Lake), Macedonia, pp.205, 2016

KARAOĞLU, M. M. BOZ, H. And MALEK, S. (2016) . "Effects of Whole Flour from Roasted Wheat and Barley Grain on the Cake Textural Properties." The 2nd International Symposium on "Traditional Foods from Adriatic to Caucasus , Struga (Ohrid Lake), Macedonia, p.205.

@conferencepaper{conferencepaper, author={Mehmet Murat KARAOĞLU Et Al. }, title={Effects of Whole Flour 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 (Ohrid Lake)}, country={Macedonia}, year={2016}, pages={205} }