Z. Tacer-Caba Et Al. , "Evaluating the effects of amylose and Concord grape extract powder substitution on physicochemical properties of wheat flour extrudates produced at different temperatures," FOOD CHEMISTRY , vol.157, pp.476-484, 2014
Tacer-Caba, Z. Et Al. 2014. Evaluating the effects of amylose and Concord grape extract powder substitution on physicochemical properties of wheat flour extrudates produced at different temperatures. FOOD CHEMISTRY , vol.157 , 476-484.
Tacer-Caba, Z., NILUFER-ERDIL, D., Boyacioglu, M. H., & Ng, P. K. W., (2014). Evaluating the effects of amylose and Concord grape extract powder substitution on physicochemical properties of wheat flour extrudates produced at different temperatures. FOOD CHEMISTRY , vol.157, 476-484.
Tacer-Caba, Dilara Et Al. "Evaluating the effects of amylose and Concord grape extract powder substitution on physicochemical properties of wheat flour extrudates produced at different temperatures," FOOD CHEMISTRY , vol.157, 476-484, 2014
Tacer-Caba, Dilara Et Al. "Evaluating the effects of amylose and Concord grape extract powder substitution on physicochemical properties of wheat flour extrudates produced at different temperatures." FOOD CHEMISTRY , vol.157, pp.476-484, 2014
Tacer-Caba, Z. Et Al. (2014) . "Evaluating the effects of amylose and Concord grape extract powder substitution on physicochemical properties of wheat flour extrudates produced at different temperatures." FOOD CHEMISTRY , vol.157, pp.476-484.
@article{article, author={Dilara Erdil Et Al. }, title={Evaluating the effects of amylose and Concord grape extract powder substitution on physicochemical properties of wheat flour extrudates produced at different temperatures}, journal={FOOD CHEMISTRY}, year=2014, pages={476-484} }