ALTINDAĞ, G. Et Al. 2015. Quality characteristics of gluten-free cookies made of buckwheat, corn, and rice flour with/without transglutaminase. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.21, no.3 , 213-220.

ALTINDAĞ, G., CERTEL, M., Erem, F., & KONAK, U. I., (2015). Quality characteristics of gluten-free cookies made of buckwheat, corn, and rice flour with/without transglutaminase. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.21, no.3, 213-220.

ALTINDAĞ, Gulcin Et Al. "Quality characteristics of gluten-free cookies made of buckwheat, corn, and rice flour with/without transglutaminase," FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.21, no.3, 213-220, 2015

ALTINDAĞ, Gulcin Et Al. "Quality characteristics of gluten-free cookies made of buckwheat, corn, and rice flour with/without transglutaminase." FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.21, no.3, pp.213-220, 2015

ALTINDAĞ, G. Et Al. (2015) . "Quality characteristics of gluten-free cookies made of buckwheat, corn, and rice flour with/without transglutaminase." FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.21, no.3, pp.213-220.

@article{article, author={Gulcin ALTINDAĞ Et Al. }, title={Quality characteristics of gluten-free cookies made of buckwheat, corn, and rice flour with/without transglutaminase}, journal={FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL}, year=2015, pages={213-220} }