MERT, B. And Demirkesen, I. 2016. Evaluation of highly unsaturated oleogels as shortening replacer in a short dough product. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.68 , 477-484.

MERT, B., & Demirkesen, I., (2016). Evaluation of highly unsaturated oleogels as shortening replacer in a short dough product. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.68, 477-484.

MERT, BEHİÇ, And Ilkem Demirkesen. "Evaluation of highly unsaturated oleogels as shortening replacer in a short dough product," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.68, 477-484, 2016

MERT, BEHİÇ And Demirkesen, Ilkem. "Evaluation of highly unsaturated oleogels as shortening replacer in a short dough product." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.68, pp.477-484, 2016

MERT, B. And Demirkesen, I. (2016) . "Evaluation of highly unsaturated oleogels as shortening replacer in a short dough product." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.68, pp.477-484.

@article{article, author={BEHİÇ MERT And author={Ilkem Demirkesen}, title={Evaluation of highly unsaturated oleogels as shortening replacer in a short dough product}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2016, pages={477-484} }