Goncu, A. And HAYTA, M. 2018. Rye and oat flour enriched baked wheat chips: bioactive and textural properties. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.10, no.1 , 35-40.

Goncu, A., & HAYTA, M., (2018). Rye and oat flour enriched baked wheat chips: bioactive and textural properties. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.10, no.1, 35-40.

Goncu, A., And MEHMET HAYTA. "Rye and oat flour enriched baked wheat chips: bioactive and textural properties," QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.10, no.1, 35-40, 2018

Goncu, A. And HAYTA, MEHMET. "Rye and oat flour enriched baked wheat chips: bioactive and textural properties." QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.10, no.1, pp.35-40, 2018

Goncu, A. And HAYTA, M. (2018) . "Rye and oat flour enriched baked wheat chips: bioactive and textural properties." QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.10, no.1, pp.35-40.

@article{article, author={A. Goncu And author={MEHMET HAYTA}, title={Rye and oat flour enriched baked wheat chips: bioactive and textural properties}, journal={QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS}, year=2018, pages={35-40} }