Candal, C. And ERBAŞ, M. 2016. Some Physical and Chemical Properties of Biscuits Produced as Adding of Flour Containing Different Levels of Enzyme Resistant Starch. 2nd Congress on Food Structure Design , (Antalya, Turkey), 172.

Candal, C., & ERBAŞ, M., (2016). Some Physical and Chemical Properties of Biscuits Produced as Adding of Flour Containing Different Levels of Enzyme Resistant Starch . 2nd Congress on Food Structure Design (pp.172). Antalya, Turkey

Candal, Cihadiye, And MUSTAFA ERBAŞ. "Some Physical and Chemical Properties of Biscuits Produced as Adding of Flour Containing Different Levels of Enzyme Resistant Starch," 2nd Congress on Food Structure Design, Antalya, Turkey, 2016

Candal, Cihadiye And ERBAŞ, MUSTAFA. "Some Physical and Chemical Properties of Biscuits Produced as Adding of Flour Containing Different Levels of Enzyme Resistant Starch." 2nd Congress on Food Structure Design , Antalya, Turkey, pp.172, 2016

Candal, C. And ERBAŞ, M. (2016) . "Some Physical and Chemical Properties of Biscuits Produced as Adding of Flour Containing Different Levels of Enzyme Resistant Starch." 2nd Congress on Food Structure Design , Antalya, Turkey, p.172.

@conferencepaper{conferencepaper, author={Cihadiye Candal And author={MUSTAFA ERBAŞ}, title={Some Physical and Chemical Properties of Biscuits Produced as Adding of Flour Containing Different Levels of Enzyme Resistant Starch}, congress name={2nd Congress on Food Structure Design}, city={Antalya}, country={Turkey}, year={2016}, pages={172} }