KÖKSEL, H. Et Al. 2007. Functional properties of resistant starch preparations formed by acid hydrolysis and heat treatment. CE Spring Meeting, Consumer Driven Cereal Innovation: Where Science Meets , (Montpellier, France), 36.

KÖKSEL, H., BAŞMAN, A., KAHRAMAN, K., & ÖZTÜRK, S., (2007). Functional properties of resistant starch preparations formed by acid hydrolysis and heat treatment . CE Spring Meeting, Consumer Driven Cereal Innovation: Where Science Meets (pp.36). Montpellier, France

KÖKSEL, HAMİT Et Al. "Functional properties of resistant starch preparations formed by acid hydrolysis and heat treatment," CE Spring Meeting, Consumer Driven Cereal Innovation: Where Science Meets, Montpellier, France, 2007

KÖKSEL, HAMİT Et Al. "Functional properties of resistant starch preparations formed by acid hydrolysis and heat treatment." CE Spring Meeting, Consumer Driven Cereal Innovation: Where Science Meets , Montpellier, France, pp.36, 2007

KÖKSEL, H. Et Al. (2007) . "Functional properties of resistant starch preparations formed by acid hydrolysis and heat treatment." CE Spring Meeting, Consumer Driven Cereal Innovation: Where Science Meets , Montpellier, France, p.36.

@conferencepaper{conferencepaper, author={HAMİT KÖKSEL Et Al. }, title={Functional properties of resistant starch preparations formed by acid hydrolysis and heat treatment}, congress name={CE Spring Meeting, Consumer Driven Cereal Innovation: Where Science Meets}, city={Montpellier}, country={France}, year={2007}, pages={36} }