YILMAZ, M. T. Et Al. 2016. Rheological characteristics of Salvia sclarea seed gum solutions at different hydration temperature levels: Application of three interval thixotropy test (3ITT). LWT-FOOD SCIENCE AND TECHNOLOGY , vol.71 , 391-399.

YILMAZ, M. T., KUTLU, G., Tulukcu, E., TOKER, Ö. S., SAĞDIÇ, O., & Karaman, S., (2016). Rheological characteristics of Salvia sclarea seed gum solutions at different hydration temperature levels: Application of three interval thixotropy test (3ITT). LWT-FOOD SCIENCE AND TECHNOLOGY , vol.71, 391-399.

YILMAZ, Mustafa Et Al. "Rheological characteristics of Salvia sclarea seed gum solutions at different hydration temperature levels: Application of three interval thixotropy test (3ITT)," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.71, 391-399, 2016

YILMAZ, Mustafa T. Et Al. "Rheological characteristics of Salvia sclarea seed gum solutions at different hydration temperature levels: Application of three interval thixotropy test (3ITT)." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.71, pp.391-399, 2016

YILMAZ, M. T. Et Al. (2016) . "Rheological characteristics of Salvia sclarea seed gum solutions at different hydration temperature levels: Application of three interval thixotropy test (3ITT)." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.71, pp.391-399.

@article{article, author={Mustafa Tahsin YILMAZ Et Al. }, title={Rheological characteristics of Salvia sclarea seed gum solutions at different hydration temperature levels: Application of three interval thixotropy test (3ITT)}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2016, pages={391-399} }