Eyidemir, E. And HAYTA, M. 2009. The effect of apricot kernel flour incorporation on the physicochemical and sensory properties of noodle. AFRICAN JOURNAL OF BIOTECHNOLOGY , vol.8, no.1 , 85-90.

Eyidemir, E., & HAYTA, M., (2009). The effect of apricot kernel flour incorporation on the physicochemical and sensory properties of noodle. AFRICAN JOURNAL OF BIOTECHNOLOGY , vol.8, no.1, 85-90.

Eyidemir, Ebru, And MEHMET HAYTA. "The effect of apricot kernel flour incorporation on the physicochemical and sensory properties of noodle," AFRICAN JOURNAL OF BIOTECHNOLOGY , vol.8, no.1, 85-90, 2009

Eyidemir, Ebru And HAYTA, MEHMET. "The effect of apricot kernel flour incorporation on the physicochemical and sensory properties of noodle." AFRICAN JOURNAL OF BIOTECHNOLOGY , vol.8, no.1, pp.85-90, 2009

Eyidemir, E. And HAYTA, M. (2009) . "The effect of apricot kernel flour incorporation on the physicochemical and sensory properties of noodle." AFRICAN JOURNAL OF BIOTECHNOLOGY , vol.8, no.1, pp.85-90.

@article{article, author={Ebru Eyidemir And author={MEHMET HAYTA}, title={The effect of apricot kernel flour incorporation on the physicochemical and sensory properties of noodle}, journal={AFRICAN JOURNAL OF BIOTECHNOLOGY}, year=2009, pages={85-90} }