F. Yuksel And A. KAYACIER, "Effects of addition of stale bread flour on the acrylamide, fatty acid composition, resistant starch content, and in vitro glycemic index in wheat chips production using response surface methodology," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.161, 2022
Yuksel, F. And KAYACIER, A. 2022. Effects of addition of stale bread flour on the acrylamide, fatty acid composition, resistant starch content, and in vitro glycemic index in wheat chips production using response surface methodology. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.161 .
Yuksel, F., & KAYACIER, A., (2022). Effects of addition of stale bread flour on the acrylamide, fatty acid composition, resistant starch content, and in vitro glycemic index in wheat chips production using response surface methodology. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.161.
Yuksel, Ferhat, And Ahmed KAYACIER. "Effects of addition of stale bread flour on the acrylamide, fatty acid composition, resistant starch content, and in vitro glycemic index in wheat chips production using response surface methodology," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.161, 2022
Yuksel, Ferhat And KAYACIER, Ahmed. "Effects of addition of stale bread flour on the acrylamide, fatty acid composition, resistant starch content, and in vitro glycemic index in wheat chips production using response surface methodology." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.161, 2022
Yuksel, F. And KAYACIER, A. (2022) . "Effects of addition of stale bread flour on the acrylamide, fatty acid composition, resistant starch content, and in vitro glycemic index in wheat chips production using response surface methodology." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.161.
@article{article, author={Ferhat Yuksel And author={Ahmed KAYACIER}, title={Effects of addition of stale bread flour on the acrylamide, fatty acid composition, resistant starch content, and in vitro glycemic index in wheat chips production using response surface methodology}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2022}