B. ÖZKAYA Et Al. , "Dephytinization of wheat and rice brans by hydrothermal autoclaving process and the evaluation of consequences for dietary fiber content, antioxidant activity and phenolics," INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.39, pp.209-215, 2017
ÖZKAYA, B. Et Al. 2017. Dephytinization of wheat and rice brans by hydrothermal autoclaving process and the evaluation of consequences for dietary fiber content, antioxidant activity and phenolics. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.39 , 209-215.
ÖZKAYA, B., TÜRKSOY, S., Ozkaya, H., & Duman, B., (2017). Dephytinization of wheat and rice brans by hydrothermal autoclaving process and the evaluation of consequences for dietary fiber content, antioxidant activity and phenolics. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.39, 209-215.
ÖZKAYA, BERRİN Et Al. "Dephytinization of wheat and rice brans by hydrothermal autoclaving process and the evaluation of consequences for dietary fiber content, antioxidant activity and phenolics," INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.39, 209-215, 2017
ÖZKAYA, BERRİN Et Al. "Dephytinization of wheat and rice brans by hydrothermal autoclaving process and the evaluation of consequences for dietary fiber content, antioxidant activity and phenolics." INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.39, pp.209-215, 2017
ÖZKAYA, B. Et Al. (2017) . "Dephytinization of wheat and rice brans by hydrothermal autoclaving process and the evaluation of consequences for dietary fiber content, antioxidant activity and phenolics." INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.39, pp.209-215.
@article{article, author={BERRİN ÖZKAYA Et Al. }, title={Dephytinization of wheat and rice brans by hydrothermal autoclaving process and the evaluation of consequences for dietary fiber content, antioxidant activity and phenolics}, journal={INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES}, year=2017, pages={209-215} }