ÇELİK, E. E. And GÖKMEN, V. 2020. Effects of fermentation and heat treatments on bound-ferulic acid content and total antioxidant capacity of bread crust-like systems made of different whole grain flours. JOURNAL OF CEREAL SCIENCE , vol.93 .

ÇELİK, E. E., & GÖKMEN, V., (2020). Effects of fermentation and heat treatments on bound-ferulic acid content and total antioxidant capacity of bread crust-like systems made of different whole grain flours. JOURNAL OF CEREAL SCIENCE , vol.93.

ÇELİK, ECEM, And VURAL GÖKMEN. "Effects of fermentation and heat treatments on bound-ferulic acid content and total antioxidant capacity of bread crust-like systems made of different whole grain flours," JOURNAL OF CEREAL SCIENCE , vol.93, 2020

ÇELİK, ECEM E. And GÖKMEN, VURAL. "Effects of fermentation and heat treatments on bound-ferulic acid content and total antioxidant capacity of bread crust-like systems made of different whole grain flours." JOURNAL OF CEREAL SCIENCE , vol.93, 2020

ÇELİK, E. E. And GÖKMEN, V. (2020) . "Effects of fermentation and heat treatments on bound-ferulic acid content and total antioxidant capacity of bread crust-like systems made of different whole grain flours." JOURNAL OF CEREAL SCIENCE , vol.93.

@article{article, author={ECEM EVRİM ÇELİK YILMAZ And author={VURAL GÖKMEN}, title={Effects of fermentation and heat treatments on bound-ferulic acid content and total antioxidant capacity of bread crust-like systems made of different whole grain flours}, journal={JOURNAL OF CEREAL SCIENCE}, year=2020}