ÖZTÜRK, S. Et Al. 2005. Optimization of the processing conditions affecting enzyme resistant starch formation. Euro Food Chem XIII, Macromolecules and Their Degradation Products in Food Physiological, Analytical and Technological Aspects , (Hamburg, Germany), 106-109.

ÖZTÜRK, S., Boyacı, İ. H., KAHRAMAN, K., BAŞMAN, A., & KÖKSEL, H., (2005). Optimization of the processing conditions affecting enzyme resistant starch formation . Euro Food Chem XIII, Macromolecules and Their Degradation Products in Food Physiological, Analytical and Technological Aspects (pp.106-109). Hamburg, Germany

ÖZTÜRK, SERPİL Et Al. "Optimization of the processing conditions affecting enzyme resistant starch formation," Euro Food Chem XIII, Macromolecules and Their Degradation Products in Food Physiological, Analytical and Technological Aspects, Hamburg, Germany, 2005

ÖZTÜRK, SERPİL Et Al. "Optimization of the processing conditions affecting enzyme resistant starch formation." Euro Food Chem XIII, Macromolecules and Their Degradation Products in Food Physiological, Analytical and Technological Aspects , Hamburg, Germany, pp.106-109, 2005

ÖZTÜRK, S. Et Al. (2005) . "Optimization of the processing conditions affecting enzyme resistant starch formation." Euro Food Chem XIII, Macromolecules and Their Degradation Products in Food Physiological, Analytical and Technological Aspects , Hamburg, Germany, pp.106-109.

@conferencepaper{conferencepaper, author={SERPİL ÖZTÜRK Et Al. }, title={Optimization of the processing conditions affecting enzyme resistant starch formation}, congress name={Euro Food Chem XIII, Macromolecules and Their Degradation Products in Food Physiological, Analytical and Technological Aspects}, city={Hamburg}, country={Germany}, year={2005}, pages={106-109} }