Dertli, E. Et Al. 2016. Development of a fermented ice-cream as influenced by in situ exopolysaccharide production: Rheological, molecular, microstructural and sensory characterization. Carbohydrate Polymers , vol.136 , 427-440.

Dertli, E., TOKER, Ö. S., DURAK, M. Z., YILMAZ, M., Tatlisu, N. B., SAĞDIÇ, O., ... CANKURT, H.(2016). Development of a fermented ice-cream as influenced by in situ exopolysaccharide production: Rheological, molecular, microstructural and sensory characterization. Carbohydrate Polymers , vol.136, 427-440.

Dertli, Enes Et Al. "Development of a fermented ice-cream as influenced by in situ exopolysaccharide production: Rheological, molecular, microstructural and sensory characterization," Carbohydrate Polymers , vol.136, 427-440, 2016

Dertli, Enes Et Al. "Development of a fermented ice-cream as influenced by in situ exopolysaccharide production: Rheological, molecular, microstructural and sensory characterization." Carbohydrate Polymers , vol.136, pp.427-440, 2016

Dertli, E. Et Al. (2016) . "Development of a fermented ice-cream as influenced by in situ exopolysaccharide production: Rheological, molecular, microstructural and sensory characterization." Carbohydrate Polymers , vol.136, pp.427-440.

@article{article, author={Enes DERTLİ Et Al. }, title={Development of a fermented ice-cream as influenced by in situ exopolysaccharide production: Rheological, molecular, microstructural and sensory characterization}, journal={Carbohydrate Polymers}, year=2016, pages={427-440} }