Olcay, H. S., & Ozulku, G. Improvement of storage stability of barley, buckwheat and lupin composite flour by microwave treatment and its influence on functional properties of bread. Elsevier.
Chicago Style (17th ed.) CitationOlcay, Hatice Sena, and Gorkem Ozulku. Improvement of Storage Stability of Barley, Buckwheat and Lupin Composite Flour by Microwave Treatment and Its Influence on Functional Properties of Bread. Elsevier.
MLA (9th ed.) CitationOlcay, Hatice Sena, and Gorkem Ozulku. Improvement of Storage Stability of Barley, Buckwheat and Lupin Composite Flour by Microwave Treatment and Its Influence on Functional Properties of Bread. Elsevier.
Warning: These citations may not always be 100% accurate.