Sahin, H. Et Al. 2009. Effect of roasting process on phenolic, antioxidant and browning properties of carob powder. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.230, no.1 , 155-161.

Sahin, H., TOPUZ, A., Pischetsrieder, M., & Oezdemir, F., (2009). Effect of roasting process on phenolic, antioxidant and browning properties of carob powder. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.230, no.1, 155-161.

Sahin, HİLAL Et Al. "Effect of roasting process on phenolic, antioxidant and browning properties of carob powder," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.230, no.1, 155-161, 2009

Sahin, HİLAL Ş. Et Al. "Effect of roasting process on phenolic, antioxidant and browning properties of carob powder." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.230, no.1, pp.155-161, 2009

Sahin, H. Et Al. (2009) . "Effect of roasting process on phenolic, antioxidant and browning properties of carob powder." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.230, no.1, pp.155-161.

@article{article, author={HİLAL ŞAHİN NADEEM Et Al. }, title={Effect of roasting process on phenolic, antioxidant and browning properties of carob powder}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2009, pages={155-161} }