Öksüz, T. And KARAKAŞ BUDAK, B. 2016. Sensory and textural evaluation of gluten free biscuits containing buckwheat flour. Cogent Food & Agriculture , vol.2, no.1 , 1-7.

Öksüz, T., & KARAKAŞ BUDAK, B., (2016). Sensory and textural evaluation of gluten free biscuits containing buckwheat flour. Cogent Food & Agriculture , vol.2, no.1, 1-7.

Öksüz, Tuğba, And BARÇIN KARAKAŞ BUDAK. "Sensory and textural evaluation of gluten free biscuits containing buckwheat flour," Cogent Food & Agriculture , vol.2, no.1, 1-7, 2016

Öksüz, Tuğba And KARAKAŞ BUDAK, BARÇIN K. . "Sensory and textural evaluation of gluten free biscuits containing buckwheat flour." Cogent Food & Agriculture , vol.2, no.1, pp.1-7, 2016

Öksüz, T. And KARAKAŞ BUDAK, B. (2016) . "Sensory and textural evaluation of gluten free biscuits containing buckwheat flour." Cogent Food & Agriculture , vol.2, no.1, pp.1-7.

@article{article, author={Tuğba Öksüz And author={BARÇIN KARAKAŞ BUDAK}, title={Sensory and textural evaluation of gluten free biscuits containing buckwheat flour}, journal={Cogent Food & Agriculture}, year=2016, pages={1-7} }