Oskaybaş Emlek, B. Et Al. 2022. Buckwheat Starch-Myristic Acid Complex Formation: Effect of Reaction Temperature and Myristic Acid Concentration On Digestibility Properties. GIDA , vol.47, no.6 , 1168-1179.

Oskaybaş Emlek, 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. GIDA , vol.47, no.6, 1168-1179.

Oskaybaş Emlek, Betül Et Al. "Buckwheat Starch-Myristic Acid Complex Formation: Effect of Reaction Temperature and Myristic Acid Concentration On Digestibility Properties," GIDA , vol.47, no.6, 1168-1179, 2022

Oskaybaş Emlek, Betül O. Et Al. "Buckwheat Starch-Myristic Acid Complex Formation: Effect of Reaction Temperature and Myristic Acid Concentration On Digestibility Properties." GIDA , vol.47, no.6, pp.1168-1179, 2022

Oskaybaş Emlek, B. Et Al. (2022) . "Buckwheat Starch-Myristic Acid Complex Formation: Effect of Reaction Temperature and Myristic Acid Concentration On Digestibility Properties." GIDA , vol.47, no.6, pp.1168-1179.

@article{article, author={Betül Oskaybaş Emlek Et Al. }, title={Buckwheat Starch-Myristic Acid Complex Formation: Effect of Reaction Temperature and Myristic Acid Concentration On Digestibility Properties}, journal={GIDA}, year=2022, pages={1168-1179} }