Bilgin, A. K. Et Al. 2011. Effect of partial substitution of buckwheat flour with starches and formulation with egg white on the sensory and textural quality of buckwheat bread. Novel Approaches in Food Industry (NAFI) , (İzmir, Turkey), 646.

Bilgin, A. K., Ünver, E. S., KARAKAŞ BUDAK, B., & EREM, F., (2011). Effect of partial substitution of buckwheat flour with starches and formulation with egg white on the sensory and textural quality of buckwheat bread . Novel Approaches in Food Industry (NAFI) (pp.646). İzmir, Turkey

Bilgin, Ayşe Et Al. "Effect of partial substitution of buckwheat flour with starches and formulation with egg white on the sensory and textural quality of buckwheat bread," Novel Approaches in Food Industry (NAFI), İzmir, Turkey, 2011

Bilgin, Ayşe K. Et Al. "Effect of partial substitution of buckwheat flour with starches and formulation with egg white on the sensory and textural quality of buckwheat bread." Novel Approaches in Food Industry (NAFI) , İzmir, Turkey, pp.646, 2011

Bilgin, A. K. Et Al. (2011) . "Effect of partial substitution of buckwheat flour with starches and formulation with egg white on the sensory and textural quality of buckwheat bread." Novel Approaches in Food Industry (NAFI) , İzmir, Turkey, p.646.

@conferencepaper{conferencepaper, author={Ayşe Kevser Bilgin Et Al. }, title={Effect of partial substitution of buckwheat flour with starches and formulation with egg white on the sensory and textural quality of buckwheat bread}, congress name={Novel Approaches in Food Industry (NAFI)}, city={İzmir}, country={Turkey}, year={2011}, pages={646} }