D. DÜLGER ALTINER Et Al. , "The effect of using carob flour in noodle production on antioxidant capacity, total phenolic contents and their bioaccessibility," 11th Aegean Analytical Chemistry Days , 2018
DÜLGER ALTINER, D. Et Al. 2018. The effect of using carob flour in noodle production on antioxidant capacity, total phenolic contents and their bioaccessibility. 11th Aegean Analytical Chemistry Days .
DÜLGER ALTINER, D., ŞAHAN, Y., Merve, A., & Yılmaz, S., (2018). The effect of using carob flour in noodle production on antioxidant capacity, total phenolic contents and their bioaccessibility . 11th Aegean Analytical Chemistry Days
DÜLGER ALTINER, DİLEK Et Al. "The effect of using carob flour in noodle production on antioxidant capacity, total phenolic contents and their bioaccessibility," 11th Aegean Analytical Chemistry Days, 2018
DÜLGER ALTINER, DİLEK D. Et Al. "The effect of using carob flour in noodle production on antioxidant capacity, total phenolic contents and their bioaccessibility." 11th Aegean Analytical Chemistry Days , 2018
DÜLGER ALTINER, D. Et Al. (2018) . "The effect of using carob flour in noodle production on antioxidant capacity, total phenolic contents and their bioaccessibility." 11th Aegean Analytical Chemistry Days .
@conferencepaper{conferencepaper, author={DİLEK DÜLGER ALTINER Et Al. }, title={The effect of using carob flour in noodle production on antioxidant capacity, total phenolic contents and their bioaccessibility}, congress name={11th Aegean Analytical Chemistry Days}, city={}, country={}, year={2018}}