E. CANIYILMAZ Et Al. , "Optimization of Formulation Ingredients and Aging Time for Ice Cream Processing Using Combined Design Approach," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.40, no.6, pp.1325-1338, 2016
CANIYILMAZ, E. Et Al. 2016. Optimization of Formulation Ingredients and Aging Time for Ice Cream Processing Using Combined Design Approach. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.40, no.6 , 1325-1338.
CANIYILMAZ, E., Ucarkus, B., & KARAMAN, S., (2016). Optimization of Formulation Ingredients and Aging Time for Ice Cream Processing Using Combined Design Approach. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.40, no.6, 1325-1338.
CANIYILMAZ, Erdal, BERRİN ATALAY, And Safa KARAMAN. "Optimization of Formulation Ingredients and Aging Time for Ice Cream Processing Using Combined Design Approach," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.40, no.6, 1325-1338, 2016
CANIYILMAZ, Erdal Et Al. "Optimization of Formulation Ingredients and Aging Time for Ice Cream Processing Using Combined Design Approach." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.40, no.6, pp.1325-1338, 2016
CANIYILMAZ, E. Ucarkus, B. And KARAMAN, S. (2016) . "Optimization of Formulation Ingredients and Aging Time for Ice Cream Processing Using Combined Design Approach." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.40, no.6, pp.1325-1338.
@article{article, author={Erdal CANIYILMAZ Et Al. }, title={Optimization of Formulation Ingredients and Aging Time for Ice Cream Processing Using Combined Design Approach}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, year=2016, pages={1325-1338} }