ÖZMEN, D. And TOKER, Ö. S. 2022. Large-amplitude oscillatory shear behavior of xanthan gum/locust bean gum mixture: Effect of preparation methods on synergistic interaction. JOURNAL OF FOOD PROCESS ENGINEERING , vol.45, no.9 .

ÖZMEN, D., & TOKER, Ö. S., (2022). Large-amplitude oscillatory shear behavior of xanthan gum/locust bean gum mixture: Effect of preparation methods on synergistic interaction. JOURNAL OF FOOD PROCESS ENGINEERING , vol.45, no.9.

ÖZMEN, Duygu, And Ömer Said TOKER. "Large-amplitude oscillatory shear behavior of xanthan gum/locust bean gum mixture: Effect of preparation methods on synergistic interaction," JOURNAL OF FOOD PROCESS ENGINEERING , vol.45, no.9, 2022

ÖZMEN, Duygu And TOKER, Ömer S. . "Large-amplitude oscillatory shear behavior of xanthan gum/locust bean gum mixture: Effect of preparation methods on synergistic interaction." JOURNAL OF FOOD PROCESS ENGINEERING , vol.45, no.9, 2022

ÖZMEN, D. And TOKER, Ö. S. (2022) . "Large-amplitude oscillatory shear behavior of xanthan gum/locust bean gum mixture: Effect of preparation methods on synergistic interaction." JOURNAL OF FOOD PROCESS ENGINEERING , vol.45, no.9.

@article{article, author={Duygu ÖZMEN And author={Ömer Said TOKER}, title={Large-amplitude oscillatory shear behavior of xanthan gum/locust bean gum mixture: Effect of preparation methods on synergistic interaction}, journal={JOURNAL OF FOOD PROCESS ENGINEERING}, year=2022}