Kutlu, G. Et Al. 2024. Manufacturing of emulsion type garlic paste: Characterization of rheological properties as affected by lecithin, guar gum, and olive oil using steady, dynamic, and three interval thixotropy tests. Journal of Food Process Engineering , vol.47, no.1 .

Kutlu, G., Baslar, M., Yilmaz, M. T., Karaman, S., Vardar, U., Poyraz-Yildirim, E., ... SAĞDIÇ, O.(2024). Manufacturing of emulsion type garlic paste: Characterization of rheological properties as affected by lecithin, guar gum, and olive oil using steady, dynamic, and three interval thixotropy tests. Journal of Food Process Engineering , vol.47, no.1.

Kutlu, Gozde Et Al. "Manufacturing of emulsion type garlic paste: Characterization of rheological properties as affected by lecithin, guar gum, and olive oil using steady, dynamic, and three interval thixotropy tests," Journal of Food Process Engineering , vol.47, no.1, 2024

Kutlu, Gozde Et Al. "Manufacturing of emulsion type garlic paste: Characterization of rheological properties as affected by lecithin, guar gum, and olive oil using steady, dynamic, and three interval thixotropy tests." Journal of Food Process Engineering , vol.47, no.1, 2024

Kutlu, G. Et Al. (2024) . "Manufacturing of emulsion type garlic paste: Characterization of rheological properties as affected by lecithin, guar gum, and olive oil using steady, dynamic, and three interval thixotropy tests." Journal of Food Process Engineering , vol.47, no.1.

@article{article, author={Gozde Kutlu Et Al. }, title={Manufacturing of emulsion type garlic paste: Characterization of rheological properties as affected by lecithin, guar gum, and olive oil using steady, dynamic, and three interval thixotropy tests}, journal={Journal of Food Process Engineering}, year=2024}