T. M. Masatcioglu Et Al. , "An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking," JOURNAL OF CEREAL SCIENCE , vol.74, pp.95-102, 2017
Masatcioglu, T. M. Et Al. 2017. An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking. JOURNAL OF CEREAL SCIENCE , vol.74 , 95-102.
Masatcioglu, T. M., Sumer, Z., & KÖKSEL, H., (2017). An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking. JOURNAL OF CEREAL SCIENCE , vol.74, 95-102.
Masatcioglu, Tugrul, Zeynep Sumer, And HAMİT KÖKSEL. "An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking," JOURNAL OF CEREAL SCIENCE , vol.74, 95-102, 2017
Masatcioglu, Tugrul M. Et Al. "An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking." JOURNAL OF CEREAL SCIENCE , vol.74, pp.95-102, 2017
Masatcioglu, T. M. Sumer, Z. And KÖKSEL, H. (2017) . "An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking." JOURNAL OF CEREAL SCIENCE , vol.74, pp.95-102.
@article{article, author={Tugrul M. Masatcioglu Et Al. }, title={An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking}, journal={JOURNAL OF CEREAL SCIENCE}, year=2017, pages={95-102} }