F. T. SARICAOĞLU Et Al. , "Gelation of high pressure homogenized hazelnut milk with glucono delta-lactone (GDL): Rheological and gel strength properties," The International Symposium Food Rheology Texture , 2018
SARICAOĞLU, F. T. Et Al. 2018. Gelation of high pressure homogenized hazelnut milk with glucono delta-lactone (GDL): Rheological and gel strength properties. The International Symposium Food Rheology Texture .
SARICAOĞLU, F. T., ATALAR, İ., & GÜL, O., (2018). Gelation of high pressure homogenized hazelnut milk with glucono delta-lactone (GDL): Rheological and gel strength properties . The International Symposium Food Rheology Texture
SARICAOĞLU, FURKAN, İLYAS ATALAR, And OSMAN GÜL. "Gelation of high pressure homogenized hazelnut milk with glucono delta-lactone (GDL): Rheological and gel strength properties," The International Symposium Food Rheology Texture, 2018
SARICAOĞLU, FURKAN T. Et Al. "Gelation of high pressure homogenized hazelnut milk with glucono delta-lactone (GDL): Rheological and gel strength properties." The International Symposium Food Rheology Texture , 2018
SARICAOĞLU, F. T. ATALAR, İ. And GÜL, O. (2018) . "Gelation of high pressure homogenized hazelnut milk with glucono delta-lactone (GDL): Rheological and gel strength properties." The International Symposium Food Rheology Texture .
@conferencepaper{conferencepaper, author={FURKAN TÜRKER SARICAOĞLU Et Al. }, title={Gelation of high pressure homogenized hazelnut milk with glucono delta-lactone (GDL): Rheological and gel strength properties}, congress name={The International Symposium Food Rheology Texture}, city={}, country={}, year={2018}}