MERT, B. And Demirkesen, I. 2016. Reducing saturated fat with oleogel/shortening blends in a baked product. FOOD CHEMISTRY , vol.199 , 809-816.

MERT, B., & Demirkesen, I., (2016). Reducing saturated fat with oleogel/shortening blends in a baked product. FOOD CHEMISTRY , vol.199, 809-816.

MERT, BEHİÇ, And Ilkem Demirkesen. "Reducing saturated fat with oleogel/shortening blends in a baked product," FOOD CHEMISTRY , vol.199, 809-816, 2016

MERT, BEHİÇ And Demirkesen, Ilkem. "Reducing saturated fat with oleogel/shortening blends in a baked product." FOOD CHEMISTRY , vol.199, pp.809-816, 2016

MERT, B. And Demirkesen, I. (2016) . "Reducing saturated fat with oleogel/shortening blends in a baked product." FOOD CHEMISTRY , vol.199, pp.809-816.

@article{article, author={BEHİÇ MERT And author={Ilkem Demirkesen}, title={Reducing saturated fat with oleogel/shortening blends in a baked product}, journal={FOOD CHEMISTRY}, year=2016, pages={809-816} }