CANDAL USLU, C. And ERBAŞ, M. 2019. The effects of different processes on enzyme resistant starch content and glycemic index value of wheat flour and using this flour in biscuit production. Journal of Food Science and Technology , vol.56, no.9 , 4110-4120.

CANDAL USLU, C., & ERBAŞ, M., (2019). The effects of different processes on enzyme resistant starch content and glycemic index value of wheat flour and using this flour in biscuit production. Journal of Food Science and Technology , vol.56, no.9, 4110-4120.

CANDAL USLU, CİHADİYE, And MUSTAFA ERBAŞ. "The effects of different processes on enzyme resistant starch content and glycemic index value of wheat flour and using this flour in biscuit production," Journal of Food Science and Technology , vol.56, no.9, 4110-4120, 2019

CANDAL USLU, CİHADİYE C. And ERBAŞ, MUSTAFA. "The effects of different processes on enzyme resistant starch content and glycemic index value of wheat flour and using this flour in biscuit production." Journal of Food Science and Technology , vol.56, no.9, pp.4110-4120, 2019

CANDAL USLU, C. And ERBAŞ, M. (2019) . "The effects of different processes on enzyme resistant starch content and glycemic index value of wheat flour and using this flour in biscuit production." Journal of Food Science and Technology , vol.56, no.9, pp.4110-4120.

@article{article, author={CİHADİYE CANDAL USLU And author={MUSTAFA ERBAŞ}, title={The effects of different processes on enzyme resistant starch content and glycemic index value of wheat flour and using this flour in biscuit production}, journal={Journal of Food Science and Technology}, year=2019, pages={4110-4120} }