E. YELBEY AYDIN And D. GÖÇMEN, "The influences of drying method and metabisulfite pre-treatment on the color, functional properties and phenolic acids contents and bioaccessibility of pumpkin flour," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.60, no.1, pp.385-392, 2015
YELBEY AYDIN, E. And GÖÇMEN, D. 2015. The influences of drying method and metabisulfite pre-treatment on the color, functional properties and phenolic acids contents and bioaccessibility of pumpkin flour. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.60, no.1 , 385-392.
YELBEY AYDIN, E., & GÖÇMEN, D., (2015). The influences of drying method and metabisulfite pre-treatment on the color, functional properties and phenolic acids contents and bioaccessibility of pumpkin flour. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.60, no.1, 385-392.
YELBEY AYDIN, EMİNE, And DUYGU GÖÇMEN. "The influences of drying method and metabisulfite pre-treatment on the color, functional properties and phenolic acids contents and bioaccessibility of pumpkin flour," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.60, no.1, 385-392, 2015
YELBEY AYDIN, EMİNE Y. And GÖÇMEN, DUYGU. "The influences of drying method and metabisulfite pre-treatment on the color, functional properties and phenolic acids contents and bioaccessibility of pumpkin flour." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.60, no.1, pp.385-392, 2015
YELBEY AYDIN, E. And GÖÇMEN, D. (2015) . "The influences of drying method and metabisulfite pre-treatment on the color, functional properties and phenolic acids contents and bioaccessibility of pumpkin flour." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.60, no.1, pp.385-392.
@article{article, author={EMİNE YELBEY AYDIN And author={DUYGU GÖÇMEN}, title={The influences of drying method and metabisulfite pre-treatment on the color, functional properties and phenolic acids contents and bioaccessibility of pumpkin flour}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2015, pages={385-392} }