Ozboy-Ozbas, O. Et Al. 2010. Effects of Resistant Starch, Apricot Kernel Flour, and Fiber-rich Fruit Powders on Low-fat Cookie Quality. FOOD SCIENCE AND BIOTECHNOLOGY , vol.19, no.4 , 979-986.

Ozboy-Ozbas, O., ŞEKER, İ. T., & GÖKBULUT, İ., (2010). Effects of Resistant Starch, Apricot Kernel Flour, and Fiber-rich Fruit Powders on Low-fat Cookie Quality. FOOD SCIENCE AND BIOTECHNOLOGY , vol.19, no.4, 979-986.

Ozboy-Ozbas, Oezen, İBRAHİM TUĞKAN ŞEKER, And İNCİLAY GÖKBULUT. "Effects of Resistant Starch, Apricot Kernel Flour, and Fiber-rich Fruit Powders on Low-fat Cookie Quality," FOOD SCIENCE AND BIOTECHNOLOGY , vol.19, no.4, 979-986, 2010

Ozboy-Ozbas, Oezen Et Al. "Effects of Resistant Starch, Apricot Kernel Flour, and Fiber-rich Fruit Powders on Low-fat Cookie Quality." FOOD SCIENCE AND BIOTECHNOLOGY , vol.19, no.4, pp.979-986, 2010

Ozboy-Ozbas, O. ŞEKER, İ. T. And GÖKBULUT, İ. (2010) . "Effects of Resistant Starch, Apricot Kernel Flour, and Fiber-rich Fruit Powders on Low-fat Cookie Quality." FOOD SCIENCE AND BIOTECHNOLOGY , vol.19, no.4, pp.979-986.

@article{article, author={Oezen Ozboy-Ozbas Et Al. }, title={Effects of Resistant Starch, Apricot Kernel Flour, and Fiber-rich Fruit Powders on Low-fat Cookie Quality}, journal={FOOD SCIENCE AND BIOTECHNOLOGY}, year=2010, pages={979-986} }