Akdeniz, N. Et Al. 2006. Functionality of batters containing different gums for deep-fat frying of carrot slices. JOURNAL OF FOOD ENGINEERING , vol.75, no.4 , 522-526.

Akdeniz, N., Sahin, S., & Sumnu, G., (2006). Functionality of batters containing different gums for deep-fat frying of carrot slices. JOURNAL OF FOOD ENGINEERING , vol.75, no.4, 522-526.

Akdeniz, N, SERPİL ŞAHİN, And SERVET GÜLÜM ŞÜMNÜ. "Functionality of batters containing different gums for deep-fat frying of carrot slices," JOURNAL OF FOOD ENGINEERING , vol.75, no.4, 522-526, 2006

Akdeniz, N Et Al. "Functionality of batters containing different gums for deep-fat frying of carrot slices." JOURNAL OF FOOD ENGINEERING , vol.75, no.4, pp.522-526, 2006

Akdeniz, N. Sahin, S. And Sumnu, G. (2006) . "Functionality of batters containing different gums for deep-fat frying of carrot slices." JOURNAL OF FOOD ENGINEERING , vol.75, no.4, pp.522-526.

@article{article, author={N Akdeniz Et Al. }, title={Functionality of batters containing different gums for deep-fat frying of carrot slices}, journal={JOURNAL OF FOOD ENGINEERING}, year=2006, pages={522-526} }