Kagan, D. A. Et Al. 2014. EFFECTS OF TEMPERATURE, SHEAR RATE AND PROCESSING ON THE RHEOLOGICAL PROPERTIES OF SALEP DRINK. ITALIAN JOURNAL OF FOOD SCIENCE , vol.26, no.3 , 268-274.

Kagan, D. A. , Boyacioglu, M. H. , & Boyacioglu, D., (2014). EFFECTS OF TEMPERATURE, SHEAR RATE AND PROCESSING ON THE RHEOLOGICAL PROPERTIES OF SALEP DRINK. ITALIAN JOURNAL OF FOOD SCIENCE , vol.26, no.3, 268-274.

Kagan, D., M. H. Boyacioglu, And D. Boyacioglu. "EFFECTS OF TEMPERATURE, SHEAR RATE AND PROCESSING ON THE RHEOLOGICAL PROPERTIES OF SALEP DRINK," ITALIAN JOURNAL OF FOOD SCIENCE , vol.26, no.3, 268-274, 2014

Kagan, D. A. Et Al. "EFFECTS OF TEMPERATURE, SHEAR RATE AND PROCESSING ON THE RHEOLOGICAL PROPERTIES OF SALEP DRINK." ITALIAN JOURNAL OF FOOD SCIENCE , vol.26, no.3, pp.268-274, 2014

Kagan, D. A. Boyacioglu, M. H. And Boyacioglu, D. (2014) . "EFFECTS OF TEMPERATURE, SHEAR RATE AND PROCESSING ON THE RHEOLOGICAL PROPERTIES OF SALEP DRINK." ITALIAN JOURNAL OF FOOD SCIENCE , vol.26, no.3, pp.268-274.

@article{article, author={D. Arduzlar Kagan Et Al. }, title={EFFECTS OF TEMPERATURE, SHEAR RATE AND PROCESSING ON THE RHEOLOGICAL PROPERTIES OF SALEP DRINK}, journal={ITALIAN JOURNAL OF FOOD SCIENCE}, year=2014, pages={268-274} }