M. HAYTA Et Al. , "Rheology and microstructure of galactomannan–xanthan gum systems at different pH values," Journal of Food Process Engineering , vol.43, no.12, 2020
HAYTA, M. Et Al. 2020. Rheology and microstructure of galactomannan–xanthan gum systems at different pH values. Journal of Food Process Engineering , vol.43, no.12 .
HAYTA, M., DOĞAN, M., & ASLAN TÜRKER, D., (2020). Rheology and microstructure of galactomannan–xanthan gum systems at different pH values. Journal of Food Process Engineering , vol.43, no.12.
HAYTA, MEHMET, MAHMUT DOĞAN, And DUYGU ASLAN TÜRKER. "Rheology and microstructure of galactomannan–xanthan gum systems at different pH values," Journal of Food Process Engineering , vol.43, no.12, 2020
HAYTA, MEHMET Et Al. "Rheology and microstructure of galactomannan–xanthan gum systems at different pH values." Journal of Food Process Engineering , vol.43, no.12, 2020
HAYTA, M. DOĞAN, M. And ASLAN TÜRKER, D. (2020) . "Rheology and microstructure of galactomannan–xanthan gum systems at different pH values." Journal of Food Process Engineering , vol.43, no.12.
@article{article, author={MEHMET HAYTA Et Al. }, title={Rheology and microstructure of galactomannan–xanthan gum systems at different pH values}, journal={Journal of Food Process Engineering}, year=2020}