DOĞAN, M. Et Al. 2013. Steady, Dynamic, Creep, and Recovery Analysis of Ice Cream Mixes Added with Different Concentrations of Xanthan Gum. FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.6 , 1420-1433.

DOĞAN, M., Kayacıer, A., Toker, O. S., YILMAZ, M. T., & Karaman, S., (2013). Steady, Dynamic, Creep, and Recovery Analysis of Ice Cream Mixes Added with Different Concentrations of Xanthan Gum. FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.6, 1420-1433.

DOĞAN, MAHMUT Et Al. "Steady, Dynamic, Creep, and Recovery Analysis of Ice Cream Mixes Added with Different Concentrations of Xanthan Gum," FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.6, 1420-1433, 2013

DOĞAN, MAHMUT Et Al. "Steady, Dynamic, Creep, and Recovery Analysis of Ice Cream Mixes Added with Different Concentrations of Xanthan Gum." FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.6, pp.1420-1433, 2013

DOĞAN, M. Et Al. (2013) . "Steady, Dynamic, Creep, and Recovery Analysis of Ice Cream Mixes Added with Different Concentrations of Xanthan Gum." FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.6, pp.1420-1433.

@article{article, author={MAHMUT DOĞAN Et Al. }, title={Steady, Dynamic, Creep, and Recovery Analysis of Ice Cream Mixes Added with Different Concentrations of Xanthan Gum}, journal={FOOD AND BIOPROCESS TECHNOLOGY}, year=2013, pages={1420-1433} }