Meral, R. And Köse, Y. E. 2019. The effect of bread-making process on the antioxidant activity and phenolic profile of enriched breads. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.11, no.2 , 171-181.

Meral, R., & Köse, Y. E., (2019). The effect of bread-making process on the antioxidant activity and phenolic profile of enriched breads. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.11, no.2, 171-181.

Meral, R., And Yağmur Erim Köse. "The effect of bread-making process on the antioxidant activity and phenolic profile of enriched breads," QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.11, no.2, 171-181, 2019

Meral, R. And Köse, Yağmur E. . "The effect of bread-making process on the antioxidant activity and phenolic profile of enriched breads." QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.11, no.2, pp.171-181, 2019

Meral, R. And Köse, Y. E. (2019) . "The effect of bread-making process on the antioxidant activity and phenolic profile of enriched breads." QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.11, no.2, pp.171-181.

@article{article, author={R. Meral And author={Yağmur Erim Köse}, title={The effect of bread-making process on the antioxidant activity and phenolic profile of enriched breads}, journal={QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS}, year=2019, pages={171-181} }