Aydogdu, A. Et Al. 2018. Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.55, no.2 , 667-677.

Aydogdu, A., ŞÜMNÜ, S. G., & ŞAHİN, S., (2018). Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.55, no.2, 667-677.

Aydogdu, AYÇA, SERVET GÜLÜM ŞÜMNÜ, And SERPİL ŞAHİN. "Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes," JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.55, no.2, 667-677, 2018

Aydogdu, AYÇA Et Al. "Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.55, no.2, pp.667-677, 2018

Aydogdu, A. ŞÜMNÜ, S. G. And ŞAHİN, S. (2018) . "Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.55, no.2, pp.667-677.

@article{article, author={AYÇA AYDOĞDU Et Al. }, title={Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes}, journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE}, year=2018, pages={667-677} }