F. Altay And S. Gunasekaran, "Gelling properties of gelatin-xanthan gum systems with high levels of co-solutes," JOURNAL OF FOOD ENGINEERING , vol.118, pp.289-295, 2013
Altay, F. And Gunasekaran, S. 2013. Gelling properties of gelatin-xanthan gum systems with high levels of co-solutes. JOURNAL OF FOOD ENGINEERING , vol.118 , 289-295.
Altay, F., & Gunasekaran, S., (2013). Gelling properties of gelatin-xanthan gum systems with high levels of co-solutes. JOURNAL OF FOOD ENGINEERING , vol.118, 289-295.
Altay, Filiz, And Sundaram Gunasekaran. "Gelling properties of gelatin-xanthan gum systems with high levels of co-solutes," JOURNAL OF FOOD ENGINEERING , vol.118, 289-295, 2013
Altay, Filiz And Gunasekaran, Sundaram. "Gelling properties of gelatin-xanthan gum systems with high levels of co-solutes." JOURNAL OF FOOD ENGINEERING , vol.118, pp.289-295, 2013
Altay, F. And Gunasekaran, S. (2013) . "Gelling properties of gelatin-xanthan gum systems with high levels of co-solutes." JOURNAL OF FOOD ENGINEERING , vol.118, pp.289-295.
@article{article, author={Filiz Altay And author={Sundaram Gunasekaran}, title={Gelling properties of gelatin-xanthan gum systems with high levels of co-solutes}, journal={JOURNAL OF FOOD ENGINEERING}, year=2013, pages={289-295} }