Yuksel, F. Et Al. 2017. Production of deep-fried corn chips using stale bread powder: Effect of frying time, temperature and concentration. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.83 , 235-242.

Yuksel, F., Karaman, S., GURBUZ, M., HAYTA, M., YALÇIN, H., DOĞAN, M., ... Kayacier, A.(2017). Production of deep-fried corn chips using stale bread powder: Effect of frying time, temperature and concentration. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.83, 235-242.

Yuksel, Ferhat Et Al. "Production of deep-fried corn chips using stale bread powder: Effect of frying time, temperature and concentration," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.83, 235-242, 2017

Yuksel, Ferhat Et Al. "Production of deep-fried corn chips using stale bread powder: Effect of frying time, temperature and concentration." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.83, pp.235-242, 2017

Yuksel, F. Et Al. (2017) . "Production of deep-fried corn chips using stale bread powder: Effect of frying time, temperature and concentration." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.83, pp.235-242.

@article{article, author={Ferhat Yuksel Et Al. }, title={Production of deep-fried corn chips using stale bread powder: Effect of frying time, temperature and concentration}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2017, pages={235-242} }