Pehlivanoglu, H. Et Al. 2018. Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , vol.58, no.8 , 1330-1341.

Pehlivanoglu, H., Demirci, M., TOKER, Ö. S., Konar, N., KARASU, S., & SAĞDIÇ, O., (2018). Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , vol.58, no.8, 1330-1341.

Pehlivanoglu, Halime Et Al. "Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications," CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , vol.58, no.8, 1330-1341, 2018

Pehlivanoglu, Halime Et Al. "Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications." CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , vol.58, no.8, pp.1330-1341, 2018

Pehlivanoglu, H. Et Al. (2018) . "Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications." CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , vol.58, no.8, pp.1330-1341.

@article{article, author={Halime Pehlivanoglu Et Al. }, title={Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications}, journal={CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION}, year=2018, pages={1330-1341} }