Masatcioglu, T. M. Et Al. 2017. An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking. Journal of Cereal Science , vol.74 , 95-102.

Masatcioglu, T. M., Sumer, Z., & Koksel, H., (2017). An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking. Journal of Cereal Science , vol.74, 95-102.

Masatcioglu, MUSTAFA, Zeynep Sumer, And Hamit Koksel. "An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking," Journal of Cereal Science , vol.74, 95-102, 2017

Masatcioglu, MUSTAFA T. Et Al. "An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking." Journal of Cereal Science , vol.74, pp.95-102, 2017

Masatcioglu, T. M. Sumer, Z. And Koksel, H. (2017) . "An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking." Journal of Cereal Science , vol.74, pp.95-102.

@article{article, author={MUSTAFA TUĞRUL MASATCIOĞLU Et Al. }, title={An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cooking}, journal={Journal of Cereal Science}, year=2017, pages={95-102} }