TURKUT, G. M. Et Al. 2015. Rheological Properties of Gluten-free Bread Dough with Quinoa Flour. IFT (Institute of Food Technologists) , (Chicago, United States Of America), 1.

TURKUT, G. M., ÇAKMAK, H., & TAVMAN, Ş., (2015). Rheological Properties of Gluten-free Bread Dough with Quinoa Flour . IFT (Institute of Food Technologists) (pp.1). Chicago, United States Of America

TURKUT, GÜLSÜM, Hülya ÇAKMAK, And Şebnem TAVMAN. "Rheological Properties of Gluten-free Bread Dough with Quinoa Flour," IFT (Institute of Food Technologists), Chicago, United States Of America, 2015

TURKUT, GÜLSÜM M. Et Al. "Rheological Properties of Gluten-free Bread Dough with Quinoa Flour." IFT (Institute of Food Technologists) , Chicago, United States Of America, pp.1, 2015

TURKUT, G. M. ÇAKMAK, H. And TAVMAN, Ş. (2015) . "Rheological Properties of Gluten-free Bread Dough with Quinoa Flour." IFT (Institute of Food Technologists) , Chicago, United States Of America, p.1.

@conferencepaper{conferencepaper, author={GÜLSÜM MERVE BOYRACI Et Al. }, title={Rheological Properties of Gluten-free Bread Dough with Quinoa Flour}, congress name={IFT (Institute of Food Technologists)}, city={Chicago}, country={United States Of America}, year={2015}, pages={1} }