EREM, F. Et Al. 2010. Physical, Textural and Sensory Evaluation of Noodles Produced from Semolina, Wheat and Buckwheat Flour. 1st International Congress On Food Technology , (Antalya, Turkey), 365.

EREM, F., KONAK , Ü. İ., KARAKAŞ, B., DURAK, N., & ALTINDAĞ, G., (2010). Physical, Textural and Sensory Evaluation of Noodles Produced from Semolina, Wheat and Buckwheat Flour . 1st International Congress On Food Technology (pp.365). Antalya, Turkey

EREM, FUNDAGÜL Et Al. "Physical, Textural and Sensory Evaluation of Noodles Produced from Semolina, Wheat and Buckwheat Flour," 1st International Congress On Food Technology, Antalya, Turkey, 2010

EREM, FUNDAGÜL Et Al. "Physical, Textural and Sensory Evaluation of Noodles Produced from Semolina, Wheat and Buckwheat Flour." 1st International Congress On Food Technology , Antalya, Turkey, pp.365, 2010

EREM, F. Et Al. (2010) . "Physical, Textural and Sensory Evaluation of Noodles Produced from Semolina, Wheat and Buckwheat Flour." 1st International Congress On Food Technology , Antalya, Turkey, p.365.

@conferencepaper{conferencepaper, author={FUNDAGÜL EREM Et Al. }, title={Physical, Textural and Sensory Evaluation of Noodles Produced from Semolina, Wheat and Buckwheat Flour}, congress name={1st International Congress On Food Technology}, city={Antalya}, country={Turkey}, year={2010}, pages={365} }