AYKIN DİNÇER, E. Et Al. 2018. Investigation of the Usability of Retrograded Flour in Meatball Production as A Structure Enhancer. KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , vol.38, no.1 , 78-87.

AYKIN DİNÇER, E., Buyukkurt, O. K., Candal, C., Bilgic, B. F., & ERBAŞ, M., (2018). Investigation of the Usability of Retrograded Flour in Meatball Production as A Structure Enhancer. KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , vol.38, no.1, 78-87.

AYKIN DİNÇER, ELİF Et Al. "Investigation of the Usability of Retrograded Flour in Meatball Production as A Structure Enhancer," KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , vol.38, no.1, 78-87, 2018

AYKIN DİNÇER, ELİF A. Et Al. "Investigation of the Usability of Retrograded Flour in Meatball Production as A Structure Enhancer." KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , vol.38, no.1, pp.78-87, 2018

AYKIN DİNÇER, E. Et Al. (2018) . "Investigation of the Usability of Retrograded Flour in Meatball Production as A Structure Enhancer." KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES , vol.38, no.1, pp.78-87.

@article{article, author={ELİF AYKIN DİNÇER Et Al. }, title={Investigation of the Usability of Retrograded Flour in Meatball Production as A Structure Enhancer}, journal={KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES}, year=2018, pages={78-87} }