UZUNER, S. Et Al. 2016. EFFECT OF TEMPERATURE, GUM CONCENTRATION AND GUM RATIO ON CREEP-RECOVERY BEHAVIOUR OF CARBOXYMETHYL CELLULOSE-GUAR GUM MIXTURES: MODELING WITH RSM AND ANN. ITALIAN JOURNAL OF FOOD SCIENCE , vol.28, no.2 , 271-286.

UZUNER, S., Tezel, G. B., & Cakmak, N., (2016). EFFECT OF TEMPERATURE, GUM CONCENTRATION AND GUM RATIO ON CREEP-RECOVERY BEHAVIOUR OF CARBOXYMETHYL CELLULOSE-GUAR GUM MIXTURES: MODELING WITH RSM AND ANN. ITALIAN JOURNAL OF FOOD SCIENCE , vol.28, no.2, 271-286.

UZUNER, SİBEL, G. Bengusu Tezel, And NEŞE KEKLİKCİOĞLU ÇAKMAK. "EFFECT OF TEMPERATURE, GUM CONCENTRATION AND GUM RATIO ON CREEP-RECOVERY BEHAVIOUR OF CARBOXYMETHYL CELLULOSE-GUAR GUM MIXTURES: MODELING WITH RSM AND ANN," ITALIAN JOURNAL OF FOOD SCIENCE , vol.28, no.2, 271-286, 2016

UZUNER, SİBEL Et Al. "EFFECT OF TEMPERATURE, GUM CONCENTRATION AND GUM RATIO ON CREEP-RECOVERY BEHAVIOUR OF CARBOXYMETHYL CELLULOSE-GUAR GUM MIXTURES: MODELING WITH RSM AND ANN." ITALIAN JOURNAL OF FOOD SCIENCE , vol.28, no.2, pp.271-286, 2016

UZUNER, S. Tezel, G. B. And Cakmak, N. (2016) . "EFFECT OF TEMPERATURE, GUM CONCENTRATION AND GUM RATIO ON CREEP-RECOVERY BEHAVIOUR OF CARBOXYMETHYL CELLULOSE-GUAR GUM MIXTURES: MODELING WITH RSM AND ANN." ITALIAN JOURNAL OF FOOD SCIENCE , vol.28, no.2, pp.271-286.

@article{article, author={SİBEL UZUNER Et Al. }, title={EFFECT OF TEMPERATURE, GUM CONCENTRATION AND GUM RATIO ON CREEP-RECOVERY BEHAVIOUR OF CARBOXYMETHYL CELLULOSE-GUAR GUM MIXTURES: MODELING WITH RSM AND ANN}, journal={ITALIAN JOURNAL OF FOOD SCIENCE}, year=2016, pages={271-286} }