M. Alpaslan And M. HAYTA, "Rheological and sensory properties of pekmez (grape molasses)/tahin (sesame paste) blends," JOURNAL OF FOOD ENGINEERING , vol.54, no.1, pp.89-93, 2002
Alpaslan, M. And HAYTA, M. 2002. Rheological and sensory properties of pekmez (grape molasses)/tahin (sesame paste) blends. JOURNAL OF FOOD ENGINEERING , vol.54, no.1 , 89-93.
Alpaslan, M., & HAYTA, M., (2002). Rheological and sensory properties of pekmez (grape molasses)/tahin (sesame paste) blends. JOURNAL OF FOOD ENGINEERING , vol.54, no.1, 89-93.
Alpaslan, M, And MEHMET HAYTA. "Rheological and sensory properties of pekmez (grape molasses)/tahin (sesame paste) blends," JOURNAL OF FOOD ENGINEERING , vol.54, no.1, 89-93, 2002
Alpaslan, M And HAYTA, MEHMET. "Rheological and sensory properties of pekmez (grape molasses)/tahin (sesame paste) blends." JOURNAL OF FOOD ENGINEERING , vol.54, no.1, pp.89-93, 2002
Alpaslan, M. And HAYTA, M. (2002) . "Rheological and sensory properties of pekmez (grape molasses)/tahin (sesame paste) blends." JOURNAL OF FOOD ENGINEERING , vol.54, no.1, pp.89-93.
@article{article, author={M Alpaslan And author={MEHMET HAYTA}, title={Rheological and sensory properties of pekmez (grape molasses)/tahin (sesame paste) blends}, journal={JOURNAL OF FOOD ENGINEERING}, year=2002, pages={89-93} }