Yildiz, E. Et Al. 2016. High Pressure Microfluidization of Agro by-product to Functionalized Dietary Fiber and Evaluation as a Novel Bakery Ingredient. JOURNAL OF FOOD QUALITY , vol.39, no.6 , 599-610.

Yildiz, E., DEMİRKESEN, I., & MERT, B., (2016). High Pressure Microfluidization of Agro by-product to Functionalized Dietary Fiber and Evaluation as a Novel Bakery Ingredient. JOURNAL OF FOOD QUALITY , vol.39, no.6, 599-610.

Yildiz, Elif, Ilkem DEMİRKESEN, And BEHİÇ MERT. "High Pressure Microfluidization of Agro by-product to Functionalized Dietary Fiber and Evaluation as a Novel Bakery Ingredient," JOURNAL OF FOOD QUALITY , vol.39, no.6, 599-610, 2016

Yildiz, Elif Et Al. "High Pressure Microfluidization of Agro by-product to Functionalized Dietary Fiber and Evaluation as a Novel Bakery Ingredient." JOURNAL OF FOOD QUALITY , vol.39, no.6, pp.599-610, 2016

Yildiz, E. DEMİRKESEN, I. And MERT, B. (2016) . "High Pressure Microfluidization of Agro by-product to Functionalized Dietary Fiber and Evaluation as a Novel Bakery Ingredient." JOURNAL OF FOOD QUALITY , vol.39, no.6, pp.599-610.

@article{article, author={Elif Yildiz Et Al. }, title={High Pressure Microfluidization of Agro by-product to Functionalized Dietary Fiber and Evaluation as a Novel Bakery Ingredient}, journal={JOURNAL OF FOOD QUALITY}, year=2016, pages={599-610} }