YILDIRIM, M. Et Al. 2016. Rheology, particle-size distribution, and stability of low-fat mayonnaise produced via double emulsions. FOOD SCIENCE AND BIOTECHNOLOGY , vol.25, no.6 , 1613-1618.

YILDIRIM, M., Sumnu, G., & ŞAHİN, S., (2016). Rheology, particle-size distribution, and stability of low-fat mayonnaise produced via double emulsions. FOOD SCIENCE AND BIOTECHNOLOGY , vol.25, no.6, 1613-1618.

YILDIRIM, Merve, SERVET GÜLÜM ŞÜMNÜ, And SERPİL ŞAHİN. "Rheology, particle-size distribution, and stability of low-fat mayonnaise produced via double emulsions," FOOD SCIENCE AND BIOTECHNOLOGY , vol.25, no.6, 1613-1618, 2016

YILDIRIM, Merve Et Al. "Rheology, particle-size distribution, and stability of low-fat mayonnaise produced via double emulsions." FOOD SCIENCE AND BIOTECHNOLOGY , vol.25, no.6, pp.1613-1618, 2016

YILDIRIM, M. Sumnu, G. And ŞAHİN, S. (2016) . "Rheology, particle-size distribution, and stability of low-fat mayonnaise produced via double emulsions." FOOD SCIENCE AND BIOTECHNOLOGY , vol.25, no.6, pp.1613-1618.

@article{article, author={Merve YILDIRIM Et Al. }, title={Rheology, particle-size distribution, and stability of low-fat mayonnaise produced via double emulsions}, journal={FOOD SCIENCE AND BIOTECHNOLOGY}, year=2016, pages={1613-1618} }