Mogol, B. Et Al. 2013. Nano-encapsulation improves thermal stability of bioactive compounds Omega fatty acids and silymarin in bread. AGRO FOOD INDUSTRY HI-TECH , vol.24, no.3 , 62-65.

Mogol, B., GÖKMEN, V., & SHIMONI, E., (2013). Nano-encapsulation improves thermal stability of bioactive compounds Omega fatty acids and silymarin in bread. AGRO FOOD INDUSTRY HI-TECH , vol.24, no.3, 62-65.

Mogol, BURÇE, VURAL GÖKMEN, And Eyal SHIMONI. "Nano-encapsulation improves thermal stability of bioactive compounds Omega fatty acids and silymarin in bread," AGRO FOOD INDUSTRY HI-TECH , vol.24, no.3, 62-65, 2013

Mogol, BURÇE A. Et Al. "Nano-encapsulation improves thermal stability of bioactive compounds Omega fatty acids and silymarin in bread." AGRO FOOD INDUSTRY HI-TECH , vol.24, no.3, pp.62-65, 2013

Mogol, B. GÖKMEN, V. And SHIMONI, E. (2013) . "Nano-encapsulation improves thermal stability of bioactive compounds Omega fatty acids and silymarin in bread." AGRO FOOD INDUSTRY HI-TECH , vol.24, no.3, pp.62-65.

@article{article, author={BURÇE ATAÇ MOGOL Et Al. }, title={Nano-encapsulation improves thermal stability of bioactive compounds Omega fatty acids and silymarin in bread}, journal={AGRO FOOD INDUSTRY HI-TECH}, year=2013, pages={62-65} }