Ozer, E. A. Et Al. 2006. Effect of extrusion process on the antioxidant activity and total phenolics in a nutritious snack food. International Journal of Food Science and Technology , vol.41, no.3 , 289-293.

Ozer, E. A., Herken, E. N., Güzel, S., Ainsworth, P., & Ibanoǧlu, Ş., (2006). Effect of extrusion process on the antioxidant activity and total phenolics in a nutritious snack food. International Journal of Food Science and Technology , vol.41, no.3, 289-293.

Ozer, EMİR Et Al. "Effect of extrusion process on the antioxidant activity and total phenolics in a nutritious snack food," International Journal of Food Science and Technology , vol.41, no.3, 289-293, 2006

Ozer, EMİR A. Et Al. "Effect of extrusion process on the antioxidant activity and total phenolics in a nutritious snack food." International Journal of Food Science and Technology , vol.41, no.3, pp.289-293, 2006

Ozer, E. A. Et Al. (2006) . "Effect of extrusion process on the antioxidant activity and total phenolics in a nutritious snack food." International Journal of Food Science and Technology , vol.41, no.3, pp.289-293.

@article{article, author={EMİR AYŞE ÖZER Et Al. }, title={Effect of extrusion process on the antioxidant activity and total phenolics in a nutritious snack food}, journal={International Journal of Food Science and Technology}, year=2006, pages={289-293} }