DOĞAN, M. Et Al. 2014. Optimization of gum combination for instant pudding based on creep and recovery parameters by mixture design approach. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.238, no.1 , 47-58.

DOĞAN, M., Ersoz, N. B., TOKER, Ö. S., Kaya, Y., & Caniyilmaz, E., (2014). Optimization of gum combination for instant pudding based on creep and recovery parameters by mixture design approach. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.238, no.1, 47-58.

DOĞAN, Mahmut Et Al. "Optimization of gum combination for instant pudding based on creep and recovery parameters by mixture design approach," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.238, no.1, 47-58, 2014

DOĞAN, Mahmut Et Al. "Optimization of gum combination for instant pudding based on creep and recovery parameters by mixture design approach." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.238, no.1, pp.47-58, 2014

DOĞAN, M. Et Al. (2014) . "Optimization of gum combination for instant pudding based on creep and recovery parameters by mixture design approach." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.238, no.1, pp.47-58.

@article{article, author={Mahmut DOĞAN Et Al. }, title={Optimization of gum combination for instant pudding based on creep and recovery parameters by mixture design approach}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2014, pages={47-58} }