Masatcioglu, T. M. Et Al. 2014. Effects of extrusion cooking conditions and chemical leavening agents on lysine loss as determined by furosine content in corn based extrudates. JOURNAL OF CEREAL SCIENCE , vol.60, no.2 , 276-281.

Masatcioglu, T. M., Ng, P. K. W., & KÖKSEL, H., (2014). Effects of extrusion cooking conditions and chemical leavening agents on lysine loss as determined by furosine content in corn based extrudates. JOURNAL OF CEREAL SCIENCE , vol.60, no.2, 276-281.

Masatcioglu, Tugrul, Perry K. W. Ng, And HAMİT KÖKSEL. "Effects of extrusion cooking conditions and chemical leavening agents on lysine loss as determined by furosine content in corn based extrudates," JOURNAL OF CEREAL SCIENCE , vol.60, no.2, 276-281, 2014

Masatcioglu, Tugrul M. Et Al. "Effects of extrusion cooking conditions and chemical leavening agents on lysine loss as determined by furosine content in corn based extrudates." JOURNAL OF CEREAL SCIENCE , vol.60, no.2, pp.276-281, 2014

Masatcioglu, T. M. Ng, P. K. W. And KÖKSEL, H. (2014) . "Effects of extrusion cooking conditions and chemical leavening agents on lysine loss as determined by furosine content in corn based extrudates." JOURNAL OF CEREAL SCIENCE , vol.60, no.2, pp.276-281.

@article{article, author={Tugrul M. Masatcioglu Et Al. }, title={Effects of extrusion cooking conditions and chemical leavening agents on lysine loss as determined by furosine content in corn based extrudates}, journal={JOURNAL OF CEREAL SCIENCE}, year=2014, pages={276-281} }