DOĞAN, M. Et Al. 2013. Steady, Dynamic, Creep, and Recovery Analysis of Ice Cream Mixes Added with Different Concentrations of Xanthan Gum. Food and Bioprocess Technology , vol.6, no.6 , 1420-1433.

DOĞAN, M., Kayacier, A., Toker, Ö. S., YILMAZ, M. T., & Karaman, S., (2013). Steady, Dynamic, Creep, and Recovery Analysis of Ice Cream Mixes Added with Different Concentrations of Xanthan Gum. Food and Bioprocess Technology , vol.6, no.6, 1420-1433.

DOĞAN, Mahmut Et Al. "Steady, Dynamic, Creep, and Recovery Analysis of Ice Cream Mixes Added with Different Concentrations of Xanthan Gum," Food and Bioprocess Technology , vol.6, no.6, 1420-1433, 2013

DOĞAN, Mahmut Et Al. "Steady, Dynamic, Creep, and Recovery Analysis of Ice Cream Mixes Added with Different Concentrations of Xanthan Gum." Food and Bioprocess Technology , vol.6, no.6, pp.1420-1433, 2013

DOĞAN, M. Et Al. (2013) . "Steady, Dynamic, Creep, and Recovery Analysis of Ice Cream Mixes Added with Different Concentrations of Xanthan Gum." Food and Bioprocess Technology , vol.6, no.6, pp.1420-1433.

@article{article, author={Mahmut DOĞAN Et Al. }, title={Steady, Dynamic, Creep, and Recovery Analysis of Ice Cream Mixes Added with Different Concentrations of Xanthan Gum}, journal={Food and Bioprocess Technology}, year=2013, pages={1420-1433} }