Oskaybaş Emlek, B. Et Al. 2022. Understanding Resistant Starch: Formation, Types, Physiological Effects and Utilization in Food Applications. Uluslararası Modern Bilimsel Araştırmalar Kongresi , (Ankara, Turkey), 613-622.

Oskaybaş Emlek, B., Özbey, A., & Kahraman, K., (2022). Understanding Resistant Starch: Formation, Types, Physiological Effects and Utilization in Food Applications . Uluslararası Modern Bilimsel Araştırmalar Kongresi (pp.613-622). Ankara, Turkey

Oskaybaş Emlek, Betül, Ayşe Özbey, And KEVSER KAHRAMAN. "Understanding Resistant Starch: Formation, Types, Physiological Effects and Utilization in Food Applications," Uluslararası Modern Bilimsel Araştırmalar Kongresi, Ankara, Turkey, 2022

Oskaybaş Emlek, Betül O. Et Al. "Understanding Resistant Starch: Formation, Types, Physiological Effects and Utilization in Food Applications." Uluslararası Modern Bilimsel Araştırmalar Kongresi , Ankara, Turkey, pp.613-622, 2022

Oskaybaş Emlek, B. Özbey, A. And Kahraman, K. (2022) . "Understanding Resistant Starch: Formation, Types, Physiological Effects and Utilization in Food Applications." Uluslararası Modern Bilimsel Araştırmalar Kongresi , Ankara, Turkey, pp.613-622.

@conferencepaper{conferencepaper, author={Betül Oskaybaş Emlek Et Al. }, title={Understanding Resistant Starch: Formation, Types, Physiological Effects and Utilization in Food Applications}, congress name={Uluslararası Modern Bilimsel Araştırmalar Kongresi}, city={Ankara}, country={Turkey}, year={2022}, pages={613-622} }