TURKUT, G. M. Et Al. 2017. THE USAGE OF QUINOA AND BUCKWHEAT IN DEVELOPING GLUTEN-FREE PRODUCTS. Central Anatolia Region Third Agriculture and Food Congress , (Sivas, Turkey), 1.

TURKUT, G. M., DEĞİRMENCİ, A., ER, M., ÇAKMAK, H., & TAVMAN, Ş., (2017). THE USAGE OF QUINOA AND BUCKWHEAT IN DEVELOPING GLUTEN-FREE PRODUCTS . Central Anatolia Region Third Agriculture and Food Congress (pp.1). Sivas, Turkey

TURKUT, GÜLSÜM Et Al. "THE USAGE OF QUINOA AND BUCKWHEAT IN DEVELOPING GLUTEN-FREE PRODUCTS," Central Anatolia Region Third Agriculture and Food Congress, Sivas, Turkey, 2017

TURKUT, GÜLSÜM M. Et Al. "THE USAGE OF QUINOA AND BUCKWHEAT IN DEVELOPING GLUTEN-FREE PRODUCTS." Central Anatolia Region Third Agriculture and Food Congress , Sivas, Turkey, pp.1, 2017

TURKUT, G. M. Et Al. (2017) . "THE USAGE OF QUINOA AND BUCKWHEAT IN DEVELOPING GLUTEN-FREE PRODUCTS." Central Anatolia Region Third Agriculture and Food Congress , Sivas, Turkey, p.1.

@conferencepaper{conferencepaper, author={GÜLSÜM MERVE BOYRACI Et Al. }, title={THE USAGE OF QUINOA AND BUCKWHEAT IN DEVELOPING GLUTEN-FREE PRODUCTS}, congress name={Central Anatolia Region Third Agriculture and Food Congress}, city={Sivas}, country={Turkey}, year={2017}, pages={1} }