TUNCEL, N. B. Et Al. 2014. The effect of infrared stabilized rice bran substitution on B vitamins, minerals and phytic acid content of pan breads: Part II. JOURNAL OF CEREAL SCIENCE , vol.59 , 162-166.

TUNCEL, N. B. , Yilmaz, N., KOCABIYIK, H., & Uygur, A., (2014). The effect of infrared stabilized rice bran substitution on B vitamins, minerals and phytic acid content of pan breads: Part II. JOURNAL OF CEREAL SCIENCE , vol.59, 162-166.

TUNCEL, NECATİ Et Al. "The effect of infrared stabilized rice bran substitution on B vitamins, minerals and phytic acid content of pan breads: Part II," JOURNAL OF CEREAL SCIENCE , vol.59, 162-166, 2014

TUNCEL, NECATİ B. Et Al. "The effect of infrared stabilized rice bran substitution on B vitamins, minerals and phytic acid content of pan breads: Part II." JOURNAL OF CEREAL SCIENCE , vol.59, pp.162-166, 2014

TUNCEL, N. B. Et Al. (2014) . "The effect of infrared stabilized rice bran substitution on B vitamins, minerals and phytic acid content of pan breads: Part II." JOURNAL OF CEREAL SCIENCE , vol.59, pp.162-166.

@article{article, author={NECATİ BARIŞ TUNCEL Et Al. }, title={The effect of infrared stabilized rice bran substitution on B vitamins, minerals and phytic acid content of pan breads: Part II}, journal={JOURNAL OF CEREAL SCIENCE}, year=2014, pages={162-166} }