N. B. Tuncel Et Al. , "The effect of infrared stabilized rice bran substitution on physicochemical and sensory properties of pan breads: Part I," JOURNAL OF CEREAL SCIENCE , vol.59, no.2, pp.155-161, 2014
Tuncel, N. B. Et Al. 2014. The effect of infrared stabilized rice bran substitution on physicochemical and sensory properties of pan breads: Part I. JOURNAL OF CEREAL SCIENCE , vol.59, no.2 , 155-161.
Tuncel, N. B., Yilmaz, N., Kocabıyık, H., & Uygur, A., (2014). The effect of infrared stabilized rice bran substitution on physicochemical and sensory properties of pan breads: Part I. JOURNAL OF CEREAL SCIENCE , vol.59, no.2, 155-161.
Tuncel, NECATİ Et Al. "The effect of infrared stabilized rice bran substitution on physicochemical and sensory properties of pan breads: Part I," JOURNAL OF CEREAL SCIENCE , vol.59, no.2, 155-161, 2014
Tuncel, NECATİ B. Et Al. "The effect of infrared stabilized rice bran substitution on physicochemical and sensory properties of pan breads: Part I." JOURNAL OF CEREAL SCIENCE , vol.59, no.2, pp.155-161, 2014
Tuncel, N. B. Et Al. (2014) . "The effect of infrared stabilized rice bran substitution on physicochemical and sensory properties of pan breads: Part I." JOURNAL OF CEREAL SCIENCE , vol.59, no.2, pp.155-161.
@article{article, author={NECATİ BARIŞ TUNCEL Et Al. }, title={The effect of infrared stabilized rice bran substitution on physicochemical and sensory properties of pan breads: Part I}, journal={JOURNAL OF CEREAL SCIENCE}, year=2014, pages={155-161} }