Altunakar, B. Et Al. 2004. Functionality of batters containing different starch types for deep-fat frying of chicken nuggets. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.218, no.4 , 318-322.

Altunakar, B., Sahin, S., & Sumnu, G., (2004). Functionality of batters containing different starch types for deep-fat frying of chicken nuggets. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.218, no.4, 318-322.

Altunakar, B, SERPİL ŞAHİN, And SERVET GÜLÜM ŞÜMNÜ. "Functionality of batters containing different starch types for deep-fat frying of chicken nuggets," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.218, no.4, 318-322, 2004

Altunakar, B Et Al. "Functionality of batters containing different starch types for deep-fat frying of chicken nuggets." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.218, no.4, pp.318-322, 2004

Altunakar, B. Sahin, S. And Sumnu, G. (2004) . "Functionality of batters containing different starch types for deep-fat frying of chicken nuggets." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.218, no.4, pp.318-322.

@article{article, author={B Altunakar Et Al. }, title={Functionality of batters containing different starch types for deep-fat frying of chicken nuggets}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2004, pages={318-322} }