CERTEL, M. And ALTINDAĞ, G. 2011. Physical, textural and sensory characteristics of gluten-free cakes made of buchwheat, corn and rice flours. International Foods Congress , (İzmir, Turkey), 681.

CERTEL, M., & ALTINDAĞ, G., (2011). Physical, textural and sensory characteristics of gluten-free cakes made of buchwheat, corn and rice flours . International Foods Congress (pp.681). İzmir, Turkey

CERTEL, MUHARREM, And GÜLÇİN ALTINDAĞ. "Physical, textural and sensory characteristics of gluten-free cakes made of buchwheat, corn and rice flours," International Foods Congress, İzmir, Turkey, 2011

CERTEL, MUHARREM And ALTINDAĞ, GÜLÇİN. "Physical, textural and sensory characteristics of gluten-free cakes made of buchwheat, corn and rice flours." International Foods Congress , İzmir, Turkey, pp.681, 2011

CERTEL, M. And ALTINDAĞ, G. (2011) . "Physical, textural and sensory characteristics of gluten-free cakes made of buchwheat, corn and rice flours." International Foods Congress , İzmir, Turkey, p.681.

@conferencepaper{conferencepaper, author={MUHARREM CERTEL And author={GÜLÇİN ALTINDAĞ}, title={Physical, textural and sensory characteristics of gluten-free cakes made of buchwheat, corn and rice flours}, congress name={International Foods Congress}, city={İzmir}, country={Turkey}, year={2011}, pages={681} }