HAYTA, M. Et Al. 2014. Effect of Grape (Vitis ViniferaL.) Pomace on the Quality, Total Phenolic Content and Anti-Radical Activity of Bread. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.38, no.3 , 980-986.

HAYTA, M., Ozugur, G., Etgu, H., & ŞEKER, İ. T., (2014). Effect of Grape (Vitis ViniferaL.) Pomace on the Quality, Total Phenolic Content and Anti-Radical Activity of Bread. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.38, no.3, 980-986.

HAYTA, Mehmet Et Al. "Effect of Grape (Vitis ViniferaL.) Pomace on the Quality, Total Phenolic Content and Anti-Radical Activity of Bread," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.38, no.3, 980-986, 2014

HAYTA, Mehmet Et Al. "Effect of Grape (Vitis ViniferaL.) Pomace on the Quality, Total Phenolic Content and Anti-Radical Activity of Bread." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.38, no.3, pp.980-986, 2014

HAYTA, M. Et Al. (2014) . "Effect of Grape (Vitis ViniferaL.) Pomace on the Quality, Total Phenolic Content and Anti-Radical Activity of Bread." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.38, no.3, pp.980-986.

@article{article, author={Mehmet HAYTA Et Al. }, title={Effect of Grape (Vitis ViniferaL.) Pomace on the Quality, Total Phenolic Content and Anti-Radical Activity of Bread}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, year=2014, pages={980-986} }