N. Yilmaz Et Al. , "The effect of infrared stabilized rice bran substitution on nutritional, sensory, and textural properties of cracker," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.239, no.2, pp.259-265, 2014
Yilmaz, N. Et Al. 2014. The effect of infrared stabilized rice bran substitution on nutritional, sensory, and textural properties of cracker. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.239, no.2 , 259-265.
Yilmaz, N., TUNCEL, N. B., & KOCABIYIK, H., (2014). The effect of infrared stabilized rice bran substitution on nutritional, sensory, and textural properties of cracker. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.239, no.2, 259-265.
Yilmaz, NEŞE, NECATİ BARIŞ TUNCEL, And HABİB KOCABIYIK. "The effect of infrared stabilized rice bran substitution on nutritional, sensory, and textural properties of cracker," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.239, no.2, 259-265, 2014
Yilmaz, NEŞE Y. Et Al. "The effect of infrared stabilized rice bran substitution on nutritional, sensory, and textural properties of cracker." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.239, no.2, pp.259-265, 2014
Yilmaz, N. TUNCEL, N. B. And KOCABIYIK, H. (2014) . "The effect of infrared stabilized rice bran substitution on nutritional, sensory, and textural properties of cracker." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.239, no.2, pp.259-265.
@article{article, author={NEŞE YILMAZ TUNCEL Et Al. }, title={The effect of infrared stabilized rice bran substitution on nutritional, sensory, and textural properties of cracker}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2014, pages={259-265} }