Toker, Ö. S. Et Al. 2013. The Effects of Different Gums and Their Interactions on the Rheological Properties of a Dairy Dessert: A Mixture Design Approach. Food and Bioprocess Technology , vol.6, no.4 , 896-908.

Toker, Ö. S., DOĞAN, M., Caniyilmaz, E., Ersoz, N. B., & Kaya, Y., (2013). The Effects of Different Gums and Their Interactions on the Rheological Properties of a Dairy Dessert: A Mixture Design Approach. Food and Bioprocess Technology , vol.6, no.4, 896-908.

Toker, Ömer Et Al. "The Effects of Different Gums and Their Interactions on the Rheological Properties of a Dairy Dessert: A Mixture Design Approach," Food and Bioprocess Technology , vol.6, no.4, 896-908, 2013

Toker, Ömer S. Et Al. "The Effects of Different Gums and Their Interactions on the Rheological Properties of a Dairy Dessert: A Mixture Design Approach." Food and Bioprocess Technology , vol.6, no.4, pp.896-908, 2013

Toker, Ö. S. Et Al. (2013) . "The Effects of Different Gums and Their Interactions on the Rheological Properties of a Dairy Dessert: A Mixture Design Approach." Food and Bioprocess Technology , vol.6, no.4, pp.896-908.

@article{article, author={Ömer Said TOKER Et Al. }, title={The Effects of Different Gums and Their Interactions on the Rheological Properties of a Dairy Dessert: A Mixture Design Approach}, journal={Food and Bioprocess Technology}, year=2013, pages={896-908} }