F. Altay And S. Gunasekaran, "Rheological evaluation of gelatin-xanthan gum system with high levels of co-solutes in the rubber-to-glass transition region," FOOD HYDROCOLLOIDS , vol.28, pp.141-150, 2012
Altay, F. And Gunasekaran, S. 2012. Rheological evaluation of gelatin-xanthan gum system with high levels of co-solutes in the rubber-to-glass transition region. FOOD HYDROCOLLOIDS , vol.28 , 141-150.
Altay, F., & Gunasekaran, S., (2012). Rheological evaluation of gelatin-xanthan gum system with high levels of co-solutes in the rubber-to-glass transition region. FOOD HYDROCOLLOIDS , vol.28, 141-150.
Altay, Filiz, And Sundaram Gunasekaran. "Rheological evaluation of gelatin-xanthan gum system with high levels of co-solutes in the rubber-to-glass transition region," FOOD HYDROCOLLOIDS , vol.28, 141-150, 2012
Altay, Filiz And Gunasekaran, Sundaram. "Rheological evaluation of gelatin-xanthan gum system with high levels of co-solutes in the rubber-to-glass transition region." FOOD HYDROCOLLOIDS , vol.28, pp.141-150, 2012
Altay, F. And Gunasekaran, S. (2012) . "Rheological evaluation of gelatin-xanthan gum system with high levels of co-solutes in the rubber-to-glass transition region." FOOD HYDROCOLLOIDS , vol.28, pp.141-150.
@article{article, author={Filiz Altay And author={Sundaram Gunasekaran}, title={Rheological evaluation of gelatin-xanthan gum system with high levels of co-solutes in the rubber-to-glass transition region}, journal={FOOD HYDROCOLLOIDS}, year=2012, pages={141-150} }