Kahraman, K. Et Al. 2015. Optimisation of the reaction conditions for the production of cross-linked starch with high resistant starch content. FOOD CHEMISTRY , vol.174 , 173-179.

Kahraman, K., Köksel, H., & Ng, P. K. W., (2015). Optimisation of the reaction conditions for the production of cross-linked starch with high resistant starch content. FOOD CHEMISTRY , vol.174, 173-179.

Kahraman, KEVSER, Hamit Köksel, And Perry K. W. Ng. "Optimisation of the reaction conditions for the production of cross-linked starch with high resistant starch content," FOOD CHEMISTRY , vol.174, 173-179, 2015

Kahraman, KEVSER Et Al. "Optimisation of the reaction conditions for the production of cross-linked starch with high resistant starch content." FOOD CHEMISTRY , vol.174, pp.173-179, 2015

Kahraman, K. Köksel, H. And Ng, P. K. W. (2015) . "Optimisation of the reaction conditions for the production of cross-linked starch with high resistant starch content." FOOD CHEMISTRY , vol.174, pp.173-179.

@article{article, author={KEVSER KAHRAMAN Et Al. }, title={Optimisation of the reaction conditions for the production of cross-linked starch with high resistant starch content}, journal={FOOD CHEMISTRY}, year=2015, pages={173-179} }