Yildirim-Mavis, C. Et Al. 2023. Relation between large amplitude oscillatory shear analysis and bubble forming properties of chewing gum. Journal of Food Engineering , vol.346 .

Yildirim-Mavis, C., ÖZMEN, D., Akdeniz, E., Palabiyik, I., & TOKER, Ö. S., (2023). Relation between large amplitude oscillatory shear analysis and bubble forming properties of chewing gum. Journal of Food Engineering , vol.346.

Yildirim-Mavis, Cigdem Et Al. "Relation between large amplitude oscillatory shear analysis and bubble forming properties of chewing gum," Journal of Food Engineering , vol.346, 2023

Yildirim-Mavis, Cigdem Et Al. "Relation between large amplitude oscillatory shear analysis and bubble forming properties of chewing gum." Journal of Food Engineering , vol.346, 2023

Yildirim-Mavis, C. Et Al. (2023) . "Relation between large amplitude oscillatory shear analysis and bubble forming properties of chewing gum." Journal of Food Engineering , vol.346.

@article{article, author={Cigdem Yildirim-Mavis Et Al. }, title={Relation between large amplitude oscillatory shear analysis and bubble forming properties of chewing gum}, journal={Journal of Food Engineering}, year=2023}