O. Yoldas Et Al. , "ENHANCED BIOACCESSIBILITY BY EXTRUSION PROCESS AND QUALITY PARAMETERS OF RED PEPPER PULP ADDED EXTRUDATES," The Journal of Food , vol.47, pp.1-10, 2022
Yoldas, O. Et Al. 2022. ENHANCED BIOACCESSIBILITY BY EXTRUSION PROCESS AND QUALITY PARAMETERS OF RED PEPPER PULP ADDED EXTRUDATES. The Journal of Food , vol.47 , 1-10.
Yoldas, O., Caltinoglu-Toraman, C., Şensoy, I., & Karakaya, S., (2022). ENHANCED BIOACCESSIBILITY BY EXTRUSION PROCESS AND QUALITY PARAMETERS OF RED PEPPER PULP ADDED EXTRUDATES. The Journal of Food , vol.47, 1-10.
Yoldas, Ozge Et Al. "ENHANCED BIOACCESSIBILITY BY EXTRUSION PROCESS AND QUALITY PARAMETERS OF RED PEPPER PULP ADDED EXTRUDATES," The Journal of Food , vol.47, 1-10, 2022
Yoldas, Ozge Et Al. "ENHANCED BIOACCESSIBILITY BY EXTRUSION PROCESS AND QUALITY PARAMETERS OF RED PEPPER PULP ADDED EXTRUDATES." The Journal of Food , vol.47, pp.1-10, 2022
Yoldas, O. Et Al. (2022) . "ENHANCED BIOACCESSIBILITY BY EXTRUSION PROCESS AND QUALITY PARAMETERS OF RED PEPPER PULP ADDED EXTRUDATES." The Journal of Food , vol.47, pp.1-10.
@article{article, author={Ozge Yoldas Et Al. }, title={ENHANCED BIOACCESSIBILITY BY EXTRUSION PROCESS AND QUALITY PARAMETERS OF RED PEPPER PULP ADDED EXTRUDATES}, journal={The Journal of Food}, year=2022, pages={1-10} }