ÖZER, E. A. Et Al. 2018. Development Functional Gluten Free Biscuits from Buckwheat, Amaranth and Quinoa Flour. INTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS , (Antalya, Turkey).

ÖZER, E. A., ÖZPALAS, B., ÖZGEN, S. B., & KARAASLAN, İ., (2018). Development Functional Gluten Free Biscuits from Buckwheat, Amaranth and Quinoa Flour . INTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS, Antalya, Turkey

ÖZER, EMİR Et Al. "Development Functional Gluten Free Biscuits from Buckwheat, Amaranth and Quinoa Flour," INTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS, Antalya, Turkey, 2018

ÖZER, EMİR A. Et Al. "Development Functional Gluten Free Biscuits from Buckwheat, Amaranth and Quinoa Flour." INTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS , Antalya, Turkey, 2018

ÖZER, E. A. Et Al. (2018) . "Development Functional Gluten Free Biscuits from Buckwheat, Amaranth and Quinoa Flour." INTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS , Antalya, Turkey.

@conferencepaper{conferencepaper, author={EMİR AYŞE ÖZER Et Al. }, title={Development Functional Gluten Free Biscuits from Buckwheat, Amaranth and Quinoa Flour}, congress name={INTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS}, city={Antalya}, country={Turkey}, year={2018}}