YÜKSEL, F. And KAHRAMAN, K. 2017. The effect of various gum (agar and cellulose) addition on the rheological and textural properties of Triticum spelta flou. International Conference on Agriculture, Forest, Food Sciences and Technologies .

YÜKSEL, F., & KAHRAMAN, K., (2017). The effect of various gum (agar and cellulose) addition on the rheological and textural properties of Triticum spelta flou . International Conference on Agriculture, Forest, Food Sciences and Technologies

YÜKSEL, FERHAT, And KEVSER KAHRAMAN. "The effect of various gum (agar and cellulose) addition on the rheological and textural properties of Triticum spelta flou," International Conference on Agriculture, Forest, Food Sciences and Technologies, 2017

YÜKSEL, FERHAT And KAHRAMAN, KEVSER. "The effect of various gum (agar and cellulose) addition on the rheological and textural properties of Triticum spelta flou." International Conference on Agriculture, Forest, Food Sciences and Technologies , 2017

YÜKSEL, F. And KAHRAMAN, K. (2017) . "The effect of various gum (agar and cellulose) addition on the rheological and textural properties of Triticum spelta flou." International Conference on Agriculture, Forest, Food Sciences and Technologies .

@conferencepaper{conferencepaper, author={FERHAT YÜKSEL And author={KEVSER KAHRAMAN}, title={The effect of various gum (agar and cellulose) addition on the rheological and textural properties of Triticum spelta flou}, congress name={International Conference on Agriculture, Forest, Food Sciences and Technologies}, city={}, country={}, year={2017}}