Özkoç, S. Ö. And Seyhun, N. 2015. Effect of Gum Type and Flaxseed Concentration on Quality of Gluten-Free Breads Made from Frozen Dough Baked in Infrared-Microwave Combination Oven. FOOD AND BIOPROCESS TECHNOLOGY , vol.8 , 2500-2506.

Özkoç, S. Ö., & Seyhun, N., (2015). Effect of Gum Type and Flaxseed Concentration on Quality of Gluten-Free Breads Made from Frozen Dough Baked in Infrared-Microwave Combination Oven. FOOD AND BIOPROCESS TECHNOLOGY , vol.8, 2500-2506.

Özkoç, SEMİN, And NADİDE SEYHUN. "Effect of Gum Type and Flaxseed Concentration on Quality of Gluten-Free Breads Made from Frozen Dough Baked in Infrared-Microwave Combination Oven," FOOD AND BIOPROCESS TECHNOLOGY , vol.8, 2500-2506, 2015

Özkoç, SEMİN Ö. And Seyhun, NADİDE. "Effect of Gum Type and Flaxseed Concentration on Quality of Gluten-Free Breads Made from Frozen Dough Baked in Infrared-Microwave Combination Oven." FOOD AND BIOPROCESS TECHNOLOGY , vol.8, pp.2500-2506, 2015

Özkoç, S. Ö. And Seyhun, N. (2015) . "Effect of Gum Type and Flaxseed Concentration on Quality of Gluten-Free Breads Made from Frozen Dough Baked in Infrared-Microwave Combination Oven." FOOD AND BIOPROCESS TECHNOLOGY , vol.8, pp.2500-2506.

@article{article, author={SEMİN ÖZGE KESKİN And author={NADİDE SEYHUN}, title={Effect of Gum Type and Flaxseed Concentration on Quality of Gluten-Free Breads Made from Frozen Dough Baked in Infrared-Microwave Combination Oven}, journal={FOOD AND BIOPROCESS TECHNOLOGY}, year=2015, pages={2500-2506} }