USLU, M. K. Et Al. 2011. Properties of baked foams obtained from native and cross-linked corn starches. . International Food Congress Novel Approaches in Food Industry , (Turkey), 687.

USLU, M. K., Polat, S., & AYGÜN, A., (2011). Properties of baked foams obtained from native and cross-linked corn starches . . International Food Congress Novel Approaches in Food Industry (pp.687). , Turkey

USLU, MUSTAFA, Süleyman Polat, And AHMET AYGÜN. "Properties of baked foams obtained from native and cross-linked corn starches," . International Food Congress Novel Approaches in Food Industry, Turkey, 2011

USLU, MUSTAFA K. Et Al. "Properties of baked foams obtained from native and cross-linked corn starches." . International Food Congress Novel Approaches in Food Industry , Turkey, pp.687, 2011

USLU, M. K. Polat, S. And AYGÜN, A. (2011) . "Properties of baked foams obtained from native and cross-linked corn starches." . International Food Congress Novel Approaches in Food Industry , Turkey, p.687.

@conferencepaper{conferencepaper, author={MUSTAFA KEMAL USLU Et Al. }, title={Properties of baked foams obtained from native and cross-linked corn starches}, congress name={. International Food Congress Novel Approaches in Food Industry}, city={}, country={Turkey}, year={2011}, pages={687} }