Okur, İ. Et Al. 2021. Recent advances in gelatinisation and retrogradation of starch by high hydrostatic pressure. International Journal of Food Science and Technology , vol.56, no.9 , 4367-4375.

Okur, İ., Sezer, P., Öztop, H. M., & Alpas, H., (2021). Recent advances in gelatinisation and retrogradation of starch by high hydrostatic pressure. International Journal of Food Science and Technology , vol.56, no.9, 4367-4375.

Okur, İLHAMİ Et Al. "Recent advances in gelatinisation and retrogradation of starch by high hydrostatic pressure," International Journal of Food Science and Technology , vol.56, no.9, 4367-4375, 2021

Okur, İLHAMİ Et Al. "Recent advances in gelatinisation and retrogradation of starch by high hydrostatic pressure." International Journal of Food Science and Technology , vol.56, no.9, pp.4367-4375, 2021

Okur, İ. Et Al. (2021) . "Recent advances in gelatinisation and retrogradation of starch by high hydrostatic pressure." International Journal of Food Science and Technology , vol.56, no.9, pp.4367-4375.

@article{article, author={İLHAMİ OKUR Et Al. }, title={Recent advances in gelatinisation and retrogradation of starch by high hydrostatic pressure}, journal={International Journal of Food Science and Technology}, year=2021, pages={4367-4375} }