ÇAKMAKÇI, S. Et Al. 2015. Antioxidant capacity and functionality of oleaster (Elaeagnus angustifolia L.) flour and crust in a new kind of fruity ice cream. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.50, no.2 , 472-481.

ÇAKMAKÇI, S., TOPDAŞ, E. F., KALIN, P., HAN, H., SEKERCI, P., KOSE, L. P., ... GÜLÇİN, İ.(2015). Antioxidant capacity and functionality of oleaster (Elaeagnus angustifolia L.) flour and crust in a new kind of fruity ice cream. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.50, no.2, 472-481.

ÇAKMAKÇI, Songül Et Al. "Antioxidant capacity and functionality of oleaster (Elaeagnus angustifolia L.) flour and crust in a new kind of fruity ice cream," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.50, no.2, 472-481, 2015

ÇAKMAKÇI, Songül Et Al. "Antioxidant capacity and functionality of oleaster (Elaeagnus angustifolia L.) flour and crust in a new kind of fruity ice cream." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.50, no.2, pp.472-481, 2015

ÇAKMAKÇI, S. Et Al. (2015) . "Antioxidant capacity and functionality of oleaster (Elaeagnus angustifolia L.) flour and crust in a new kind of fruity ice cream." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.50, no.2, pp.472-481.

@article{article, author={Songül ÇAKMAKÇI Et Al. }, title={Antioxidant capacity and functionality of oleaster (Elaeagnus angustifolia L.) flour and crust in a new kind of fruity ice cream}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2015, pages={472-481} }