Dogan, I. 2003. Effect of alpha-amylases on dough properties during Turkish hearth bread production. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.38, no.2 , 209-216.

Dogan, I., (2003). Effect of alpha-amylases on dough properties during Turkish hearth bread production. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.38, no.2, 209-216.

Dogan, İsmail. "Effect of alpha-amylases on dough properties during Turkish hearth bread production," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.38, no.2, 209-216, 2003

Dogan, İsmail S. . "Effect of alpha-amylases on dough properties during Turkish hearth bread production." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.38, no.2, pp.209-216, 2003

Dogan, I. (2003) . "Effect of alpha-amylases on dough properties during Turkish hearth bread production." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.38, no.2, pp.209-216.

@article{article, author={İsmail Sait Doğan}, title={Effect of alpha-amylases on dough properties during Turkish hearth bread production}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2003, pages={209-216} }