KARAOĞLU, M. M. 2006. Cephalaria syriaca addition to wheat flour dough and effect on rheological properties. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.41 , 37-46.

KARAOĞLU, M. M., (2006). Cephalaria syriaca addition to wheat flour dough and effect on rheological properties. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.41, 37-46.

KARAOĞLU, Mehmet. "Cephalaria syriaca addition to wheat flour dough and effect on rheological properties," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.41, 37-46, 2006

KARAOĞLU, Mehmet M. . "Cephalaria syriaca addition to wheat flour dough and effect on rheological properties." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.41, pp.37-46, 2006

KARAOĞLU, M. M. (2006) . "Cephalaria syriaca addition to wheat flour dough and effect on rheological properties." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.41, pp.37-46.

@article{article, author={Mehmet Murat KARAOĞLU}, title={Cephalaria syriaca addition to wheat flour dough and effect on rheological properties}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2006, pages={37-46} }