ŞAHİN, S. Et Al. 2016. Rheological properties of lactose-free dairy desserts. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.22, no.7 , 609-620.

ŞAHİN, S., HAMAMCI, H., & Garayev, S., (2016). Rheological properties of lactose-free dairy desserts. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.22, no.7, 609-620.

ŞAHİN, SERPİL, HALUK HAMAMCI, And Sultan Garayev. "Rheological properties of lactose-free dairy desserts," FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.22, no.7, 609-620, 2016

ŞAHİN, SERPİL Et Al. "Rheological properties of lactose-free dairy desserts." FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.22, no.7, pp.609-620, 2016

ŞAHİN, S. HAMAMCI, H. And Garayev, S. (2016) . "Rheological properties of lactose-free dairy desserts." FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL , vol.22, no.7, pp.609-620.

@article{article, author={SERPİL ŞAHİN Et Al. }, title={Rheological properties of lactose-free dairy desserts}, journal={FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL}, year=2016, pages={609-620} }