Niederhofer, J. Et Al. 2015. Effect of Chickpea Flour on Gluten-free Bread Dough Rheology. IFT (Institute of Food Technologists) , (Chicago, United States Of America), 1.

Niederhofer, J., TURKUT, G. M., ÇAKMAK, H., & TAVMAN, Ş., (2015). Effect of Chickpea Flour on Gluten-free Bread Dough Rheology . IFT (Institute of Food Technologists) (pp.1). Chicago, United States Of America

Niederhofer, Julia Et Al. "Effect of Chickpea Flour on Gluten-free Bread Dough Rheology," IFT (Institute of Food Technologists), Chicago, United States Of America, 2015

Niederhofer, Julia Et Al. "Effect of Chickpea Flour on Gluten-free Bread Dough Rheology." IFT (Institute of Food Technologists) , Chicago, United States Of America, pp.1, 2015

Niederhofer, J. Et Al. (2015) . "Effect of Chickpea Flour on Gluten-free Bread Dough Rheology." IFT (Institute of Food Technologists) , Chicago, United States Of America, p.1.

@conferencepaper{conferencepaper, author={Julia Niederhofer Et Al. }, title={Effect of Chickpea Flour on Gluten-free Bread Dough Rheology}, congress name={IFT (Institute of Food Technologists)}, city={Chicago}, country={United States Of America}, year={2015}, pages={1} }