Karaduman, Y. Et Al. 2024. Characterization of the Gluten Aggregation, Dough Rheological, and Physicochemical Properties of Flours Used in the Production of Flat Breads in Eskişehir. European Food Science and Engineering , vol.5, no.2 , 8-15.

Karaduman, Y., Çiçek, O., Sarsilmazer, N., Üstünkaya, Z. S., Kaymak, E., & Yüksel, M., (2024). Characterization of the Gluten Aggregation, Dough Rheological, and Physicochemical Properties of Flours Used in the Production of Flat Breads in Eskişehir. European Food Science and Engineering , vol.5, no.2, 8-15.

Karaduman, YAŞAR Et Al. "Characterization of the Gluten Aggregation, Dough Rheological, and Physicochemical Properties of Flours Used in the Production of Flat Breads in Eskişehir," European Food Science and Engineering , vol.5, no.2, 8-15, 2024

Karaduman, YAŞAR Et Al. "Characterization of the Gluten Aggregation, Dough Rheological, and Physicochemical Properties of Flours Used in the Production of Flat Breads in Eskişehir." European Food Science and Engineering , vol.5, no.2, pp.8-15, 2024

Karaduman, Y. Et Al. (2024) . "Characterization of the Gluten Aggregation, Dough Rheological, and Physicochemical Properties of Flours Used in the Production of Flat Breads in Eskişehir." European Food Science and Engineering , vol.5, no.2, pp.8-15.

@article{article, author={YAŞAR KARADUMAN Et Al. }, title={Characterization of the Gluten Aggregation, Dough Rheological, and Physicochemical Properties of Flours Used in the Production of Flat Breads in Eskişehir}, journal={European Food Science and Engineering}, year=2024, pages={8-15} }