O. S. Toker Et Al. , "The Effects of Different Gums and Their Interactions on the Rheological Properties of a Dairy Dessert: A Mixture Design Approach," FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.4, pp.896-908, 2013
Toker, O. S. Et Al. 2013. The Effects of Different Gums and Their Interactions on the Rheological Properties of a Dairy Dessert: A Mixture Design Approach. FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.4 , 896-908.
Toker, O. S., DOĞAN, M., Caniyilmaz, E., Ersoz, N. B., & Kaya, Y., (2013). The Effects of Different Gums and Their Interactions on the Rheological Properties of a Dairy Dessert: A Mixture Design Approach. FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.4, 896-908.
Toker, Ömer Et Al. "The Effects of Different Gums and Their Interactions on the Rheological Properties of a Dairy Dessert: A Mixture Design Approach," FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.4, 896-908, 2013
Toker, Ömer S. Et Al. "The Effects of Different Gums and Their Interactions on the Rheological Properties of a Dairy Dessert: A Mixture Design Approach." FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.4, pp.896-908, 2013
Toker, O. S. Et Al. (2013) . "The Effects of Different Gums and Their Interactions on the Rheological Properties of a Dairy Dessert: A Mixture Design Approach." FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.4, pp.896-908.
@article{article, author={Ömer Said TOKER Et Al. }, title={The Effects of Different Gums and Their Interactions on the Rheological Properties of a Dairy Dessert: A Mixture Design Approach}, journal={FOOD AND BIOPROCESS TECHNOLOGY}, year=2013, pages={896-908} }