Göksel, M. Et Al. 2013. The Effect of Starch Concentration and Temperature on Grape Molasses: Rheological and Textural Properties. FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.1 , 259-271.

Göksel, M., DOĞAN, M., Toker, O. S., Özgen, S., SARIOĞLU, K., & Oral, R. A., (2013). The Effect of Starch Concentration and Temperature on Grape Molasses: Rheological and Textural Properties. FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.1, 259-271.

Göksel, Meryem Et Al. "The Effect of Starch Concentration and Temperature on Grape Molasses: Rheological and Textural Properties," FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.1, 259-271, 2013

Göksel, Meryem Et Al. "The Effect of Starch Concentration and Temperature on Grape Molasses: Rheological and Textural Properties." FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.1, pp.259-271, 2013

Göksel, M. Et Al. (2013) . "The Effect of Starch Concentration and Temperature on Grape Molasses: Rheological and Textural Properties." FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.1, pp.259-271.

@article{article, author={Meryem Göksel Et Al. }, title={The Effect of Starch Concentration and Temperature on Grape Molasses: Rheological and Textural Properties}, journal={FOOD AND BIOPROCESS TECHNOLOGY}, year=2013, pages={259-271} }