OKUR, İ. Et Al. 2022. Nuclear Magnetic Resonance (NMR) study of Palm Kernel Stearin: Effects of cooling rate on crystallization behaviour. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.155 .

OKUR, İ., ÖZEL, B., UCBAŞ, D., Grunin, L., Okur, P. S., ALPAS, H., ... İDE, S.(2022). Nuclear Magnetic Resonance (NMR) study of Palm Kernel Stearin: Effects of cooling rate on crystallization behaviour. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.155.

OKUR, İLHAMİ Et Al. "Nuclear Magnetic Resonance (NMR) study of Palm Kernel Stearin: Effects of cooling rate on crystallization behaviour," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.155, 2022

OKUR, İLHAMİ Et Al. "Nuclear Magnetic Resonance (NMR) study of Palm Kernel Stearin: Effects of cooling rate on crystallization behaviour." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.155, 2022

OKUR, İ. Et Al. (2022) . "Nuclear Magnetic Resonance (NMR) study of Palm Kernel Stearin: Effects of cooling rate on crystallization behaviour." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.155.

@article{article, author={İLHAMİ OKUR Et Al. }, title={Nuclear Magnetic Resonance (NMR) study of Palm Kernel Stearin: Effects of cooling rate on crystallization behaviour}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2022}