Kahraman, K. Et Al. 2008. Utilization of Mixolab (R) to predict the suitability of flours in terms of cake quality. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.227, no.2 , 565-570.

Kahraman, K., ŞAKIYAN DEMİRKOL, Ö., Ozturk, S., Koksel, H., Sumnu, G., & Dubat, A., (2008). Utilization of Mixolab (R) to predict the suitability of flours in terms of cake quality. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.227, no.2, 565-570.

Kahraman, Kevser Et Al. "Utilization of Mixolab (R) to predict the suitability of flours in terms of cake quality," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.227, no.2, 565-570, 2008

Kahraman, Kevser Et Al. "Utilization of Mixolab (R) to predict the suitability of flours in terms of cake quality." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.227, no.2, pp.565-570, 2008

Kahraman, K. Et Al. (2008) . "Utilization of Mixolab (R) to predict the suitability of flours in terms of cake quality." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.227, no.2, pp.565-570.

@article{article, author={Kevser Kahraman Et Al. }, title={Utilization of Mixolab (R) to predict the suitability of flours in terms of cake quality}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2008, pages={565-570} }