APA |
Oskaybas, B., Özbey, A., Aydemir, L. Y., Kahraman, K. (2022). BUCKWHEAT STARCH-MYRISTIC ACID COMPLEX FORMATION: EFFECT OF REACTION TEMPERATURE AND MYRISTIC ACID CONCENTRATION ON DIGESTIBILITY PROPERTIES. Gıda, 47(6), 1168-1179. https://doi.org/10.15237/gida.GD22116 |
|
AMA |
Oskaybas B, Özbey A, Aydemir LY, Kahraman K. BUCKWHEAT STARCH-MYRISTIC ACID COMPLEX FORMATION: EFFECT OF REACTION TEMPERATURE AND MYRISTIC ACID CONCENTRATION ON DIGESTIBILITY PROPERTIES. The Journal of Food. December 2022;47(6):1168-1179. doi:10.15237/gida.GD22116 |
|
Chicago |
Oskaybas, Betül, Ayşe Özbey, Levent Yurdaer Aydemir, and Kevser Kahraman. “BUCKWHEAT STARCH-MYRISTIC ACID COMPLEX FORMATION: EFFECT OF REACTION TEMPERATURE AND MYRISTIC ACID CONCENTRATION ON DIGESTIBILITY PROPERTIES”. Gıda 47, no. 6 (December 2022): 1168-79. https://doi.org/10.15237/gida.GD22116. |
|
EndNote |
Oskaybas B, Özbey A, Aydemir LY, Kahraman K (December 1, 2022) BUCKWHEAT STARCH-MYRISTIC ACID COMPLEX FORMATION: EFFECT OF REACTION TEMPERATURE AND MYRISTIC ACID CONCENTRATION ON DIGESTIBILITY PROPERTIES. Gıda 47 6 1168–1179. |
|
IEEE |
B. Oskaybas, A. Özbey, L. Y. Aydemir, and K. Kahraman, “BUCKWHEAT STARCH-MYRISTIC ACID COMPLEX FORMATION: EFFECT OF REACTION TEMPERATURE AND MYRISTIC ACID CONCENTRATION ON DIGESTIBILITY PROPERTIES”, The Journal of Food, vol. 47, no. 6, pp. 1168–1179, 2022, doi: 10.15237/gida.GD22116. |
|
ISNAD |
Oskaybas, Betül et al. “BUCKWHEAT STARCH-MYRISTIC ACID COMPLEX FORMATION: EFFECT OF REACTION TEMPERATURE AND MYRISTIC ACID CONCENTRATION ON DIGESTIBILITY PROPERTIES”. Gıda 47/6 (December 2022), 1168-1179. https://doi.org/10.15237/gida.GD22116. |
|
JAMA |
Oskaybas B, Özbey A, Aydemir LY, Kahraman K. BUCKWHEAT STARCH-MYRISTIC ACID COMPLEX FORMATION: EFFECT OF REACTION TEMPERATURE AND MYRISTIC ACID CONCENTRATION ON DIGESTIBILITY PROPERTIES. The Journal of Food. 2022;47:1168–1179. |
|
MLA |
Oskaybas, Betül et al. “BUCKWHEAT STARCH-MYRISTIC ACID COMPLEX FORMATION: EFFECT OF REACTION TEMPERATURE AND MYRISTIC ACID CONCENTRATION ON DIGESTIBILITY PROPERTIES”. Gıda, vol. 47, no. 6, 2022, pp. 1168-79, doi:10.15237/gida.GD22116. |
|
Vancouver |
Oskaybas B, Özbey A, Aydemir LY, Kahraman K. BUCKWHEAT STARCH-MYRISTIC ACID COMPLEX FORMATION: EFFECT OF REACTION TEMPERATURE AND MYRISTIC ACID CONCENTRATION ON DIGESTIBILITY PROPERTIES. The Journal of Food. 2022;47(6):1168-79. |
|