YILDIZ, E. Et Al. 2017. Carob Flour as a Functional Agent for Bakery Products. 19th International Conference on Functional Food, Safety and Health Guidelines in Food Technology , (Zürich, Switzerland).

YILDIZ, E., AYDIN, E., TOPALOĞLU, K., ÇİFTÇİ, S., & GÖÇMEN, D., (2017). Carob Flour as a Functional Agent for Bakery Products . 19th International Conference on Functional Food, Safety and Health Guidelines in Food Technology, Zürich, Switzerland

YILDIZ, ELİF Et Al. "Carob Flour as a Functional Agent for Bakery Products," 19th International Conference on Functional Food, Safety and Health Guidelines in Food Technology, Zürich, Switzerland, 2017

YILDIZ, ELİF Et Al. "Carob Flour as a Functional Agent for Bakery Products." 19th International Conference on Functional Food, Safety and Health Guidelines in Food Technology , Zürich, Switzerland, 2017

YILDIZ, E. Et Al. (2017) . "Carob Flour as a Functional Agent for Bakery Products." 19th International Conference on Functional Food, Safety and Health Guidelines in Food Technology , Zürich, Switzerland.

@conferencepaper{conferencepaper, author={ELİF YILDIZ Et Al. }, title={Carob Flour as a Functional Agent for Bakery Products}, congress name={19th International Conference on Functional Food, Safety and Health Guidelines in Food Technology}, city={Zürich}, country={Switzerland}, year={2017}}