ÖZYİĞİT, E. Et Al. 2017. Investigation of Rheological Properties of Different Gluten Free Cake Batter Formulations by Using LAOS Method. 4th North and East European Congress on Food (NEEFood) .

ÖZYİĞİT, E., KUMCUOĞLU, S., TAVMAN, Ş., & EREN, İ., (2017). Investigation of Rheological Properties of Different Gluten Free Cake Batter Formulations by Using LAOS Method . 4th North and East European Congress on Food (NEEFood)

ÖZYİĞİT, ESRA Et Al. "Investigation of Rheological Properties of Different Gluten Free Cake Batter Formulations by Using LAOS Method," 4th North and East European Congress on Food (NEEFood), 2017

ÖZYİĞİT, ESRA Et Al. "Investigation of Rheological Properties of Different Gluten Free Cake Batter Formulations by Using LAOS Method." 4th North and East European Congress on Food (NEEFood) , 2017

ÖZYİĞİT, E. Et Al. (2017) . "Investigation of Rheological Properties of Different Gluten Free Cake Batter Formulations by Using LAOS Method." 4th North and East European Congress on Food (NEEFood) .

@conferencepaper{conferencepaper, author={ESRA ÖZYİĞİT Et Al. }, title={Investigation of Rheological Properties of Different Gluten Free Cake Batter Formulations by Using LAOS Method}, congress name={4th North and East European Congress on Food (NEEFood)}, city={}, country={}, year={2017}}