DOĞAN, M. Et Al. 2018. INTERFACIAL RHEOLOGY OF GELATIN WITH WHEY AND SKIM MILK POWDER. XIIIth International Conference of Food Pyhsicists .

DOĞAN, M., GÖKSEL SARAÇ, M., & ASLAN, D., (2018). INTERFACIAL RHEOLOGY OF GELATIN WITH WHEY AND SKIM MILK POWDER . XIIIth International Conference of Food Pyhsicists

DOĞAN, MAHMUT, MERYEM GÖKSEL SARAÇ, And DUYGU ASLAN. "INTERFACIAL RHEOLOGY OF GELATIN WITH WHEY AND SKIM MILK POWDER," XIIIth International Conference of Food Pyhsicists, 2018

DOĞAN, MAHMUT Et Al. "INTERFACIAL RHEOLOGY OF GELATIN WITH WHEY AND SKIM MILK POWDER." XIIIth International Conference of Food Pyhsicists , 2018

DOĞAN, M. GÖKSEL SARAÇ, M. And ASLAN, D. (2018) . "INTERFACIAL RHEOLOGY OF GELATIN WITH WHEY AND SKIM MILK POWDER." XIIIth International Conference of Food Pyhsicists .

@conferencepaper{conferencepaper, author={MAHMUT DOĞAN Et Al. }, title={INTERFACIAL RHEOLOGY OF GELATIN WITH WHEY AND SKIM MILK POWDER}, congress name={XIIIth International Conference of Food Pyhsicists}, city={}, country={}, year={2018}}