ARICI, M. Et Al. 2016. Characterization of Xanthan Gum Produced Starting Hydrolysed Rice Bran Broth. II. International Turkic World Conference on Chemical Sciences and Technologies , (Üsküp, Macedonia), 163.

ARICI, M., Gumus, T., & Demirci, A. S., (2016). Characterization of Xanthan Gum Produced Starting Hydrolysed Rice Bran Broth . II. International Turkic World Conference on Chemical Sciences and Technologies (pp.163). Üsküp, Macedonia

ARICI, Muhammet, Tuncay Gumus, And A. Sukru Demirci. "Characterization of Xanthan Gum Produced Starting Hydrolysed Rice Bran Broth," II. International Turkic World Conference on Chemical Sciences and Technologies, Üsküp, Macedonia, 2016

ARICI, Muhammet Et Al. "Characterization of Xanthan Gum Produced Starting Hydrolysed Rice Bran Broth." II. International Turkic World Conference on Chemical Sciences and Technologies , Üsküp, Macedonia, pp.163, 2016

ARICI, M. Gumus, T. And Demirci, A. S. (2016) . "Characterization of Xanthan Gum Produced Starting Hydrolysed Rice Bran Broth." II. International Turkic World Conference on Chemical Sciences and Technologies , Üsküp, Macedonia, p.163.

@conferencepaper{conferencepaper, author={Muhammet ARICI Et Al. }, title={Characterization of Xanthan Gum Produced Starting Hydrolysed Rice Bran Broth}, congress name={II. International Turkic World Conference on Chemical Sciences and Technologies}, city={Üsküp}, country={Macedonia}, year={2016}, pages={163} }