TOKER, Ö. S. Et Al. 2015. Three interval thixotropy test (3ITT) in food applications: A novel technique to determine structural regeneration of mayonnaise under different shear conditions. FOOD RESEARCH INTERNATIONAL , vol.70 , 125-133.

TOKER, Ö. S., KARASU, S., YILMAZ, M. T., & Karaman, S., (2015). Three interval thixotropy test (3ITT) in food applications: A novel technique to determine structural regeneration of mayonnaise under different shear conditions. FOOD RESEARCH INTERNATIONAL , vol.70, 125-133.

TOKER, Ömer Et Al. "Three interval thixotropy test (3ITT) in food applications: A novel technique to determine structural regeneration of mayonnaise under different shear conditions," FOOD RESEARCH INTERNATIONAL , vol.70, 125-133, 2015

TOKER, Ömer S. Et Al. "Three interval thixotropy test (3ITT) in food applications: A novel technique to determine structural regeneration of mayonnaise under different shear conditions." FOOD RESEARCH INTERNATIONAL , vol.70, pp.125-133, 2015

TOKER, Ö. S. Et Al. (2015) . "Three interval thixotropy test (3ITT) in food applications: A novel technique to determine structural regeneration of mayonnaise under different shear conditions." FOOD RESEARCH INTERNATIONAL , vol.70, pp.125-133.

@article{article, author={Ömer Said TOKER Et Al. }, title={Three interval thixotropy test (3ITT) in food applications: A novel technique to determine structural regeneration of mayonnaise under different shear conditions}, journal={FOOD RESEARCH INTERNATIONAL}, year=2015, pages={125-133} }