A. N. Inkaya Et Al. , "Investigation on the Functional Properties of Chestnut Flours and Their Potential Utilization in Low-fat Cookies," FOOD SCIENCE AND BIOTECHNOLOGY , vol.18, no.6, pp.1404-1410, 2009
Inkaya, A. N. Et Al. 2009. Investigation on the Functional Properties of Chestnut Flours and Their Potential Utilization in Low-fat Cookies. FOOD SCIENCE AND BIOTECHNOLOGY , vol.18, no.6 , 1404-1410.
Inkaya, A. N., GÖÇMEN, D., ÖZTÜRK, S., & KÖKSEL, H., (2009). Investigation on the Functional Properties of Chestnut Flours and Their Potential Utilization in Low-fat Cookies. FOOD SCIENCE AND BIOTECHNOLOGY , vol.18, no.6, 1404-1410.
Inkaya, Ayse Et Al. "Investigation on the Functional Properties of Chestnut Flours and Their Potential Utilization in Low-fat Cookies," FOOD SCIENCE AND BIOTECHNOLOGY , vol.18, no.6, 1404-1410, 2009
Inkaya, Ayse N. Et Al. "Investigation on the Functional Properties of Chestnut Flours and Their Potential Utilization in Low-fat Cookies." FOOD SCIENCE AND BIOTECHNOLOGY , vol.18, no.6, pp.1404-1410, 2009
Inkaya, A. N. Et Al. (2009) . "Investigation on the Functional Properties of Chestnut Flours and Their Potential Utilization in Low-fat Cookies." FOOD SCIENCE AND BIOTECHNOLOGY , vol.18, no.6, pp.1404-1410.
@article{article, author={Ayse N. Inkaya Et Al. }, title={Investigation on the Functional Properties of Chestnut Flours and Their Potential Utilization in Low-fat Cookies}, journal={FOOD SCIENCE AND BIOTECHNOLOGY}, year=2009, pages={1404-1410} }