Boz, H. Et Al. 2010. The effects of different materials as dough improvers for organic whole wheat bread. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.45 , 1472-1477.

Boz, H., Karaoğlu, M. M., Kotancılar, H. G., & Gercekaslan, K. E., (2010). The effects of different materials as dough improvers for organic whole wheat bread. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.45, 1472-1477.

Boz, Hüseyin Et Al. "The effects of different materials as dough improvers for organic whole wheat bread," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.45, 1472-1477, 2010

Boz, Hüseyin Et Al. "The effects of different materials as dough improvers for organic whole wheat bread." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.45, pp.1472-1477, 2010

Boz, H. Et Al. (2010) . "The effects of different materials as dough improvers for organic whole wheat bread." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.45, pp.1472-1477.

@article{article, author={Hüseyin BOZ Et Al. }, title={The effects of different materials as dough improvers for organic whole wheat bread}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2010, pages={1472-1477} }