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, no.3 , 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, no.3, 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, no.3, 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, no.3, 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, no.3, 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} }