AKTAŞ AKYILDIZ, E. Et Al. 2019. Utilisation of Extrusion Cooking and Enzymatic Hydrolysis to Increase Soluble Fibre Content of Wheat Bran. 10th International Congress Flour-Bread ’19 and the 12th Croatian Congress of Cereal Technologists Brašno-Kruh ’19 , (Osijek, Croatia), 24.

AKTAŞ AKYILDIZ, E., MASATCIOĞLU, M. T., & KÖKSEL, H., (2019). Utilisation of Extrusion Cooking and Enzymatic Hydrolysis to Increase Soluble Fibre Content of Wheat Bran . 10th International Congress Flour-Bread ’19 and the 12th Croatian Congress of Cereal Technologists Brašno-Kruh ’19 (pp.24). Osijek, Croatia

AKTAŞ AKYILDIZ, EDA, MUSTAFA TUĞRUL MASATCIOĞLU, And HAMİT KÖKSEL. "Utilisation of Extrusion Cooking and Enzymatic Hydrolysis to Increase Soluble Fibre Content of Wheat Bran," 10th International Congress Flour-Bread ’19 and the 12th Croatian Congress of Cereal Technologists Brašno-Kruh ’19, Osijek, Croatia, 2019

AKTAŞ AKYILDIZ, EDA A. Et Al. "Utilisation of Extrusion Cooking and Enzymatic Hydrolysis to Increase Soluble Fibre Content of Wheat Bran." 10th International Congress Flour-Bread ’19 and the 12th Croatian Congress of Cereal Technologists Brašno-Kruh ’19 , Osijek, Croatia, pp.24, 2019

AKTAŞ AKYILDIZ, E. MASATCIOĞLU, M. T. And KÖKSEL, H. (2019) . "Utilisation of Extrusion Cooking and Enzymatic Hydrolysis to Increase Soluble Fibre Content of Wheat Bran." 10th International Congress Flour-Bread ’19 and the 12th Croatian Congress of Cereal Technologists Brašno-Kruh ’19 , Osijek, Croatia, p.24.

@conferencepaper{conferencepaper, author={EDA AKTAŞ AKYILDIZ Et Al. }, title={Utilisation of Extrusion Cooking and Enzymatic Hydrolysis to Increase Soluble Fibre Content of Wheat Bran}, congress name={10th International Congress Flour-Bread ’19 and the 12th Croatian Congress of Cereal Technologists Brašno-Kruh ’19}, city={Osijek}, country={Croatia}, year={2019}, pages={24} }