Dündar, A. N. Et Al. 2021. Use of chia seed on regular and low-fat crackers, their antioxidant properties, and in-vitro bioaccessibility. International Journal of Agriculture, Environment and Food Sciences , vol.5, no.3 , 302-309.

Dündar, A. N., Yıldız, E., Parlak, Ö., & Aydın, E., (2021). Use of chia seed on regular and low-fat crackers, their antioxidant properties, and in-vitro bioaccessibility. International Journal of Agriculture, Environment and Food Sciences , vol.5, no.3, 302-309.

Dündar, Ayşe Et Al. "Use of chia seed on regular and low-fat crackers, their antioxidant properties, and in-vitro bioaccessibility," International Journal of Agriculture, Environment and Food Sciences , vol.5, no.3, 302-309, 2021

Dündar, Ayşe N. Et Al. "Use of chia seed on regular and low-fat crackers, their antioxidant properties, and in-vitro bioaccessibility." International Journal of Agriculture, Environment and Food Sciences , vol.5, no.3, pp.302-309, 2021

Dündar, A. N. Et Al. (2021) . "Use of chia seed on regular and low-fat crackers, their antioxidant properties, and in-vitro bioaccessibility." International Journal of Agriculture, Environment and Food Sciences , vol.5, no.3, pp.302-309.

@article{article, author={Ayşe Neslihan Dündar Et Al. }, title={Use of chia seed on regular and low-fat crackers, their antioxidant properties, and in-vitro bioaccessibility}, journal={International Journal of Agriculture, Environment and Food Sciences}, year=2021, pages={302-309} }