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. GIDA. Aralık 2022;47(6):1168-1179. doi:10.15237/gida.GD22116 |
|
Chicago |
Oskaybas, Betül, Ayşe Özbey, Levent Yurdaer Aydemir, ve Kevser Kahraman. “BUCKWHEAT STARCH-MYRISTIC ACID COMPLEX FORMATION: EFFECT OF REACTION TEMPERATURE AND MYRISTIC ACID CONCENTRATION ON DIGESTIBILITY PROPERTIES”. Gıda 47, sy. 6 (Aralık 2022): 1168-79. https://doi.org/10.15237/gida.GD22116. |
|
EndNote |
Oskaybas B, Özbey A, Aydemir LY, Kahraman K (01 Aralık 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, ve K. Kahraman, “BUCKWHEAT STARCH-MYRISTIC ACID COMPLEX FORMATION: EFFECT OF REACTION TEMPERATURE AND MYRISTIC ACID CONCENTRATION ON DIGESTIBILITY PROPERTIES”, GIDA, c. 47, sy. 6, ss. 1168–1179, 2022, doi: 10.15237/gida.GD22116. |
|
ISNAD |
Oskaybas, Betül vd. “BUCKWHEAT STARCH-MYRISTIC ACID COMPLEX FORMATION: EFFECT OF REACTION TEMPERATURE AND MYRISTIC ACID CONCENTRATION ON DIGESTIBILITY PROPERTIES”. Gıda 47/6 (Aralık 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. GIDA. 2022;47:1168–1179. |
|
MLA |
Oskaybas, Betül vd. “BUCKWHEAT STARCH-MYRISTIC ACID COMPLEX FORMATION: EFFECT OF REACTION TEMPERATURE AND MYRISTIC ACID CONCENTRATION ON DIGESTIBILITY PROPERTIES”. Gıda, c. 47, sy. 6, 2022, ss. 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. GIDA. 2022;47(6):1168-79. |
|