Goksel, M. Et Al. 2013. The Effect of Starch Concentration and Temperature on Grape Molasses: Rheological and Textural Properties. Food and Bioprocess Technology , vol.6, no.1 , 259-271.

Goksel, M., DOĞAN, M., Toker, Ö. S., Ozgen, S., SARIOĞLU, K., & Oral, R. A., (2013). The Effect of Starch Concentration and Temperature on Grape Molasses: Rheological and Textural Properties. Food and Bioprocess Technology , vol.6, no.1, 259-271.

Goksel, Meryem Et Al. "The Effect of Starch Concentration and Temperature on Grape Molasses: Rheological and Textural Properties," Food and Bioprocess Technology , vol.6, no.1, 259-271, 2013

Goksel, Meryem Et Al. "The Effect of Starch Concentration and Temperature on Grape Molasses: Rheological and Textural Properties." Food and Bioprocess Technology , vol.6, no.1, pp.259-271, 2013

Goksel, M. Et Al. (2013) . "The Effect of Starch Concentration and Temperature on Grape Molasses: Rheological and Textural Properties." Food and Bioprocess Technology , vol.6, no.1, pp.259-271.

@article{article, author={Meryem Goksel Et Al. }, title={The Effect of Starch Concentration and Temperature on Grape Molasses: Rheological and Textural Properties}, journal={Food and Bioprocess Technology}, year=2013, pages={259-271} }