Boyaci, B. B. Et Al. 2012. Effects of cold extrusion process on thiamine and riboflavin contents of fortified corn extrudates. FOOD CHEMISTRY , vol.132, no.4 , 2165-2170.

Boyaci, B. B., Han, J., Masatcioglu, M. T., Yalcin, E., Celik, S., Ryu, G., ... Koksel, H.(2012). Effects of cold extrusion process on thiamine and riboflavin contents of fortified corn extrudates. FOOD CHEMISTRY , vol.132, no.4, 2165-2170.

Boyaci, Berna Et Al. "Effects of cold extrusion process on thiamine and riboflavin contents of fortified corn extrudates," FOOD CHEMISTRY , vol.132, no.4, 2165-2170, 2012

Boyaci, Berna B. Et Al. "Effects of cold extrusion process on thiamine and riboflavin contents of fortified corn extrudates." FOOD CHEMISTRY , vol.132, no.4, pp.2165-2170, 2012

Boyaci, B. B. Et Al. (2012) . "Effects of cold extrusion process on thiamine and riboflavin contents of fortified corn extrudates." FOOD CHEMISTRY , vol.132, no.4, pp.2165-2170.

@article{article, author={Berna Bilgi Boyaci Et Al. }, title={Effects of cold extrusion process on thiamine and riboflavin contents of fortified corn extrudates}, journal={FOOD CHEMISTRY}, year=2012, pages={2165-2170} }