APA (7th ed.) Citation

Çakmakçı, S., Topdaş, E. F., Kalın, P., Han, H., Şekerci, P., P. Köse, L., & Gülçin, 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 & technology, 50(2), 472-481. https://doi.org/10.1111/ijfs.12637

Chicago Style (17th ed.) Citation

Çakmakçı, Songül, Elif F. Topdaş, Pınar Kalın, Hatice Han, Pınar Şekerci, Leyla P. Köse, and İlhami Gülçin. "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 & Technology 50, no. 2 (2015): 472-481. https://doi.org/10.1111/ijfs.12637.

MLA (9th ed.) Citation

Çakmakçı, 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 & Technology, vol. 50, no. 2, 2015, pp. 472-481, https://doi.org/10.1111/ijfs.12637.