Doğan, H. And Meral, R. 2019. The effects of locust bean gum and rhubarb on the physical and functional properties of the gluten-free biscuits . Italian Journal Of Food Science , vol.31 , 542-555.

Doğan, H., & Meral, R., (2019). The effects of locust bean gum and rhubarb on the physical and functional properties of the gluten-free biscuits . Italian Journal Of Food Science , vol.31, 542-555.

Doğan, Hafsa, And Raciye Meral. "The effects of locust bean gum and rhubarb on the physical and functional properties of the gluten-free biscuits ," Italian Journal Of Food Science , vol.31, 542-555, 2019

Doğan, Hafsa And Meral, Raciye. "The effects of locust bean gum and rhubarb on the physical and functional properties of the gluten-free biscuits ." Italian Journal Of Food Science , vol.31, pp.542-555, 2019

Doğan, H. And Meral, R. (2019) . "The effects of locust bean gum and rhubarb on the physical and functional properties of the gluten-free biscuits ." Italian Journal Of Food Science , vol.31, pp.542-555.

@article{article, author={Hafsa Doğan And author={Raciye Meral}, title={The effects of locust bean gum and rhubarb on the physical and functional properties of the gluten-free biscuits }, journal={Italian Journal Of Food Science}, year=2019, pages={542-555} }