KARADUMAN, Y. Et Al. 2022. The effects of high molecular weight glutenin subunits in wheat flours on soft- and hard-dough biscuit products quality. European Food Science and Engineering , vol.3, no.1 , 26-35.

KARADUMAN, Y., AYDIN, N., & EMİRDAĞI, H., (2022). The effects of high molecular weight glutenin subunits in wheat flours on soft- and hard-dough biscuit products quality. European Food Science and Engineering , vol.3, no.1, 26-35.

KARADUMAN, YAŞAR, NEVZAT AYDIN, And Hüseyin EMİRDAĞI. "The effects of high molecular weight glutenin subunits in wheat flours on soft- and hard-dough biscuit products quality," European Food Science and Engineering , vol.3, no.1, 26-35, 2022

KARADUMAN, YAŞAR Et Al. "The effects of high molecular weight glutenin subunits in wheat flours on soft- and hard-dough biscuit products quality." European Food Science and Engineering , vol.3, no.1, pp.26-35, 2022

KARADUMAN, Y. AYDIN, N. And EMİRDAĞI, H. (2022) . "The effects of high molecular weight glutenin subunits in wheat flours on soft- and hard-dough biscuit products quality." European Food Science and Engineering , vol.3, no.1, pp.26-35.

@article{article, author={YAŞAR KARADUMAN Et Al. }, title={The effects of high molecular weight glutenin subunits in wheat flours on soft- and hard-dough biscuit products quality}, journal={European Food Science and Engineering}, year=2022, pages={26-35} }