YÜKSEL, F. Et Al. 2016. Utilization of Soy and Cranberry Flour in Dough Textural and Pasting Propertiesof Dough. The Food Factor I Barcelona Conference .

YÜKSEL, F., KARAMAN, S., & KAHRAMAN, K., (2016). Utilization of Soy and Cranberry Flour in Dough Textural and Pasting Propertiesof Dough . The Food Factor I Barcelona Conference

YÜKSEL, FERHAT, SAFA KARAMAN, And KEVSER KAHRAMAN. "Utilization of Soy and Cranberry Flour in Dough Textural and Pasting Propertiesof Dough," The Food Factor I Barcelona Conference, 2016

YÜKSEL, FERHAT Et Al. "Utilization of Soy and Cranberry Flour in Dough Textural and Pasting Propertiesof Dough." The Food Factor I Barcelona Conference , 2016

YÜKSEL, F. KARAMAN, S. And KAHRAMAN, K. (2016) . "Utilization of Soy and Cranberry Flour in Dough Textural and Pasting Propertiesof Dough." The Food Factor I Barcelona Conference .

@conferencepaper{conferencepaper, author={FERHAT YÜKSEL Et Al. }, title={Utilization of Soy and Cranberry Flour in Dough Textural and Pasting Propertiesof Dough}, congress name={The Food Factor I Barcelona Conference}, city={}, country={}, year={2016}}