ŞEKER, İ. T. Et Al. 2009. Effects of Fiber-rich Apple and Apricot Powders on Cookie Quality. FOOD SCIENCE AND BIOTECHNOLOGY , vol.18, no.4 , 948-953.

ŞEKER, İ. T., Ozboy-Ozbas, O., GÖKBULUT, İ., ÖZTÜRK, S., & KÖKSEL, H., (2009). Effects of Fiber-rich Apple and Apricot Powders on Cookie Quality. FOOD SCIENCE AND BIOTECHNOLOGY , vol.18, no.4, 948-953.

ŞEKER, İBRAHİM Et Al. "Effects of Fiber-rich Apple and Apricot Powders on Cookie Quality," FOOD SCIENCE AND BIOTECHNOLOGY , vol.18, no.4, 948-953, 2009

ŞEKER, İBRAHİM T. Et Al. "Effects of Fiber-rich Apple and Apricot Powders on Cookie Quality." FOOD SCIENCE AND BIOTECHNOLOGY , vol.18, no.4, pp.948-953, 2009

ŞEKER, İ. T. Et Al. (2009) . "Effects of Fiber-rich Apple and Apricot Powders on Cookie Quality." FOOD SCIENCE AND BIOTECHNOLOGY , vol.18, no.4, pp.948-953.

@article{article, author={İBRAHİM TUĞKAN ŞEKER Et Al. }, title={Effects of Fiber-rich Apple and Apricot Powders on Cookie Quality}, journal={FOOD SCIENCE AND BIOTECHNOLOGY}, year=2009, pages={948-953} }