AKAR, T. Et Al. 2018. Comparison of essential and non-essential amino acid variations in Einkorn and Emmer wheat cultivated in Turkey. International Conference on Raw Materials to Processed Foods , (Antalya, Turkey), 114.

AKAR, T., CENGİZ, M. F., & TEKİN, M., (2018). Comparison of essential and non-essential amino acid variations in Einkorn and Emmer wheat cultivated in Turkey . International Conference on Raw Materials to Processed Foods (pp.114). Antalya, Turkey

AKAR, TANER, MEHMET FATİH CENGİZ, And MEHMET TEKİN. "Comparison of essential and non-essential amino acid variations in Einkorn and Emmer wheat cultivated in Turkey," International Conference on Raw Materials to Processed Foods, Antalya, Turkey, 2018

AKAR, TANER Et Al. "Comparison of essential and non-essential amino acid variations in Einkorn and Emmer wheat cultivated in Turkey." International Conference on Raw Materials to Processed Foods , Antalya, Turkey, pp.114, 2018

AKAR, T. CENGİZ, M. F. And TEKİN, M. (2018) . "Comparison of essential and non-essential amino acid variations in Einkorn and Emmer wheat cultivated in Turkey." International Conference on Raw Materials to Processed Foods , Antalya, Turkey, p.114.

@conferencepaper{conferencepaper, author={TANER AKAR Et Al. }, title={Comparison of essential and non-essential amino acid variations in Einkorn and Emmer wheat cultivated in Turkey}, congress name={International Conference on Raw Materials to Processed Foods}, city={Antalya}, country={Turkey}, year={2018}, pages={114} }