S. Ö. ÖZKOÇ And N. SEYHUN, "Effect of gum types and flaxseed concentrations on the quality of gluten free breads baked in infrared microwave combination oven," 3rd International Symposium on Gluten-free Cereal Products Beverages , Viyana, Austria, 2013
ÖZKOÇ, S. Ö. And SEYHUN, N. 2013. Effect of gum types and flaxseed concentrations on the quality of gluten free breads baked in infrared microwave combination oven. 3rd International Symposium on Gluten-free Cereal Products Beverages , (Viyana, Austria).
ÖZKOÇ, S. Ö., & SEYHUN, N., (2013). Effect of gum types and flaxseed concentrations on the quality of gluten free breads baked in infrared microwave combination oven . 3rd International Symposium on Gluten-free Cereal Products Beverages, Viyana, Austria
ÖZKOÇ, SEMİN, And NADİDE SEYHUN. "Effect of gum types and flaxseed concentrations on the quality of gluten free breads baked in infrared microwave combination oven," 3rd International Symposium on Gluten-free Cereal Products Beverages, Viyana, Austria, 2013
ÖZKOÇ, SEMİN Ö. And SEYHUN, NADİDE. "Effect of gum types and flaxseed concentrations on the quality of gluten free breads baked in infrared microwave combination oven." 3rd International Symposium on Gluten-free Cereal Products Beverages , Viyana, Austria, 2013
ÖZKOÇ, S. Ö. And SEYHUN, N. (2013) . "Effect of gum types and flaxseed concentrations on the quality of gluten free breads baked in infrared microwave combination oven." 3rd International Symposium on Gluten-free Cereal Products Beverages , Viyana, Austria.
@conferencepaper{conferencepaper, author={SEMİN ÖZGE KESKİN And author={NADİDE SEYHUN}, title={Effect of gum types and flaxseed concentrations on the quality of gluten free breads baked in infrared microwave combination oven}, congress name={3rd International Symposium on Gluten-free Cereal Products Beverages}, city={Viyana}, country={Austria}, year={2013}}