Kantekin-Erdogan, M. N. Et Al. 2019. Effect of monoglyceride content on emulsion stability and rheology of mayonnaise. Journal of Food Science and Technology , vol.56, no.1 , 443-450.

Kantekin-Erdogan, M. N., KETENOĞLU, O., & Tekin, A., (2019). Effect of monoglyceride content on emulsion stability and rheology of mayonnaise. Journal of Food Science and Technology , vol.56, no.1, 443-450.

Kantekin-Erdogan, Meryem, ONUR KETENOĞLU, And Aziz Tekin. "Effect of monoglyceride content on emulsion stability and rheology of mayonnaise," Journal of Food Science and Technology , vol.56, no.1, 443-450, 2019

Kantekin-Erdogan, Meryem N. Et Al. "Effect of monoglyceride content on emulsion stability and rheology of mayonnaise." Journal of Food Science and Technology , vol.56, no.1, pp.443-450, 2019

Kantekin-Erdogan, M. N. KETENOĞLU, O. And Tekin, A. (2019) . "Effect of monoglyceride content on emulsion stability and rheology of mayonnaise." Journal of Food Science and Technology , vol.56, no.1, pp.443-450.

@article{article, author={Meryem Nur Kantekin-Erdogan Et Al. }, title={Effect of monoglyceride content on emulsion stability and rheology of mayonnaise}, journal={Journal of Food Science and Technology}, year=2019, pages={443-450} }