DEĞİRMENCİOĞLU, N. Et Al. 2016. The impact of drying techniques on phenolic compound, total phenolic content and antioxidant capacity of oat flour tarhana. FOOD CHEMISTRY , vol.194 , 587-594.

DEĞİRMENCİOĞLU, N., GÜRBÜZ, O., HERKEN, E. N., & Yildiz, A. Y., (2016). The impact of drying techniques on phenolic compound, total phenolic content and antioxidant capacity of oat flour tarhana. FOOD CHEMISTRY , vol.194, 587-594.

DEĞİRMENCİOĞLU, NURCAN Et Al. "The impact of drying techniques on phenolic compound, total phenolic content and antioxidant capacity of oat flour tarhana," FOOD CHEMISTRY , vol.194, 587-594, 2016

DEĞİRMENCİOĞLU, NURCAN Et Al. "The impact of drying techniques on phenolic compound, total phenolic content and antioxidant capacity of oat flour tarhana." FOOD CHEMISTRY , vol.194, pp.587-594, 2016

DEĞİRMENCİOĞLU, N. Et Al. (2016) . "The impact of drying techniques on phenolic compound, total phenolic content and antioxidant capacity of oat flour tarhana." FOOD CHEMISTRY , vol.194, pp.587-594.

@article{article, author={NURCAN DEĞİRMENCİOĞLU Et Al. }, title={The impact of drying techniques on phenolic compound, total phenolic content and antioxidant capacity of oat flour tarhana}, journal={FOOD CHEMISTRY}, year=2016, pages={587-594} }