Candal, C. And ERBAŞ, M. 2019. The effects of different processes on enzyme resistant starch content and glycemic index value of wheat flour and using this flour in biscuit production. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.56, no.9 , 4110-4120.

Candal, C., & ERBAŞ, M., (2019). The effects of different processes on enzyme resistant starch content and glycemic index value of wheat flour and using this flour in biscuit production. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.56, no.9, 4110-4120.

Candal, Cihadiye, And MUSTAFA ERBAŞ. "The effects of different processes on enzyme resistant starch content and glycemic index value of wheat flour and using this flour in biscuit production," JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.56, no.9, 4110-4120, 2019

Candal, Cihadiye And ERBAŞ, MUSTAFA. "The effects of different processes on enzyme resistant starch content and glycemic index value of wheat flour and using this flour in biscuit production." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.56, no.9, pp.4110-4120, 2019

Candal, C. And ERBAŞ, M. (2019) . "The effects of different processes on enzyme resistant starch content and glycemic index value of wheat flour and using this flour in biscuit production." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.56, no.9, pp.4110-4120.

@article{article, author={Cihadiye Candal And author={MUSTAFA ERBAŞ}, title={The effects of different processes on enzyme resistant starch content and glycemic index value of wheat flour and using this flour in biscuit production}, journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE}, year=2019, pages={4110-4120} }