ÖZKAYA, B. Et Al. 2018. Changes in the functional constituents and phytic acid contents of firiks produced from wheats at different maturation stages. FOOD CHEMISTRY , vol.246 , 150-155.

ÖZKAYA, B., TÜRKSOY, S., Ozkaya, H., BAUMGARTNER, B., Ozkeser, I., & KÖKSEL, H., (2018). Changes in the functional constituents and phytic acid contents of firiks produced from wheats at different maturation stages. FOOD CHEMISTRY , vol.246, 150-155.

ÖZKAYA, BERRİN Et Al. "Changes in the functional constituents and phytic acid contents of firiks produced from wheats at different maturation stages," FOOD CHEMISTRY , vol.246, 150-155, 2018

ÖZKAYA, BERRİN Et Al. "Changes in the functional constituents and phytic acid contents of firiks produced from wheats at different maturation stages." FOOD CHEMISTRY , vol.246, pp.150-155, 2018

ÖZKAYA, B. Et Al. (2018) . "Changes in the functional constituents and phytic acid contents of firiks produced from wheats at different maturation stages." FOOD CHEMISTRY , vol.246, pp.150-155.

@article{article, author={BERRİN ÖZKAYA Et Al. }, title={Changes in the functional constituents and phytic acid contents of firiks produced from wheats at different maturation stages}, journal={FOOD CHEMISTRY}, year=2018, pages={150-155} }