A. ÖZGÜR Et Al. , "Rheological interactions of the xanthan gum and carboxymethyl cellulose as alternative to pectin in organic acid-sucrose model system: simplex lattice mixture design approach," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.243, no.6, pp.1041-1056, 2017
ÖZGÜR, A. Et Al. 2017. Rheological interactions of the xanthan gum and carboxymethyl cellulose as alternative to pectin in organic acid-sucrose model system: simplex lattice mixture design approach. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.243, no.6 , 1041-1056.
ÖZGÜR, A., DOĞAN, M., & Karaman, S., (2017). Rheological interactions of the xanthan gum and carboxymethyl cellulose as alternative to pectin in organic acid-sucrose model system: simplex lattice mixture design approach. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.243, no.6, 1041-1056.
ÖZGÜR, Aylin, MAHMUT DOĞAN, And Safa KARAMAN. "Rheological interactions of the xanthan gum and carboxymethyl cellulose as alternative to pectin in organic acid-sucrose model system: simplex lattice mixture design approach," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.243, no.6, 1041-1056, 2017
ÖZGÜR, Aylin Et Al. "Rheological interactions of the xanthan gum and carboxymethyl cellulose as alternative to pectin in organic acid-sucrose model system: simplex lattice mixture design approach." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.243, no.6, pp.1041-1056, 2017
ÖZGÜR, A. DOĞAN, M. And Karaman, S. (2017) . "Rheological interactions of the xanthan gum and carboxymethyl cellulose as alternative to pectin in organic acid-sucrose model system: simplex lattice mixture design approach." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.243, no.6, pp.1041-1056.
@article{article, author={Aylin ÖZGÜR Et Al. }, title={Rheological interactions of the xanthan gum and carboxymethyl cellulose as alternative to pectin in organic acid-sucrose model system: simplex lattice mixture design approach}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2017, pages={1041-1056} }