H. KÖKSEL Et Al. , "Protein electrophoretic characteristics starch birefringence properties and baking quality of the flours obtained from wheats ırradiated at various levels," Gıda Mühendisliği , 1993
KÖKSEL, H. Et Al. 1993. Protein electrophoretic characteristics starch birefringence properties and baking quality of the flours obtained from wheats ırradiated at various levels. Gıda Mühendisliği .
KÖKSEL, H., ÖZKAYA, B., ÖZKAYA, H., & TUTLUER, H., (1993). Protein electrophoretic characteristics starch birefringence properties and baking quality of the flours obtained from wheats ırradiated at various levels. Gıda Mühendisliği .
KÖKSEL, HAMİT Et Al. "Protein electrophoretic characteristics starch birefringence properties and baking quality of the flours obtained from wheats ırradiated at various levels," Gıda Mühendisliği , 1993
KÖKSEL, HAMİT Et Al. "Protein electrophoretic characteristics starch birefringence properties and baking quality of the flours obtained from wheats ırradiated at various levels." Gıda Mühendisliği , 1993
KÖKSEL, H. Et Al. (1993) . "Protein electrophoretic characteristics starch birefringence properties and baking quality of the flours obtained from wheats ırradiated at various levels." Gıda Mühendisliği .
@article{article, author={HAMİT KÖKSEL Et Al. }, title={Protein electrophoretic characteristics starch birefringence properties and baking quality of the flours obtained from wheats ırradiated at various levels}, journal={Gıda Mühendisliği}, year=1993}