Aydogdu, A. Et Al. 2017. Effects of legume flours on batter rheology and cake physical quality. Acta Horticulturae , vol.1152 , 175-181.

Aydogdu, A., Ozkahraman, B., ŞÜMNÜ, S. G., & ŞAHİN, S. M., (2017). Effects of legume flours on batter rheology and cake physical quality. Acta Horticulturae , vol.1152, 175-181.

Aydogdu, AYÇA Et Al. "Effects of legume flours on batter rheology and cake physical quality," Acta Horticulturae , vol.1152, 175-181, 2017

Aydogdu, AYÇA Et Al. "Effects of legume flours on batter rheology and cake physical quality." Acta Horticulturae , vol.1152, pp.175-181, 2017

Aydogdu, A. Et Al. (2017) . "Effects of legume flours on batter rheology and cake physical quality." Acta Horticulturae , vol.1152, pp.175-181.

@article{article, author={AYÇA AYDOĞDU Et Al. }, title={Effects of legume flours on batter rheology and cake physical quality}, journal={Acta Horticulturae}, year=2017, pages={175-181} }