SEVDİN, S. Et Al. 2017. High Hydrostatic Pressure (HHP) Treated Palm Stearin Emulsions: Characterization of Lipid Crystal. 6th International Conference on Nutrition and Food Sciences , (Budapest, Hungary).

SEVDİN, S., ÖZEL, B., ÖZTOP, H. M., & ALPAS, H., (2017). High Hydrostatic Pressure (HHP) Treated Palm Stearin Emulsions: Characterization of Lipid Crystal . 6th International Conference on Nutrition and Food Sciences, Budapest, Hungary

SEVDİN, SEZEN Et Al. "High Hydrostatic Pressure (HHP) Treated Palm Stearin Emulsions: Characterization of Lipid Crystal," 6th International Conference on Nutrition and Food Sciences, Budapest, Hungary, 2017

SEVDİN, SEZEN Et Al. "High Hydrostatic Pressure (HHP) Treated Palm Stearin Emulsions: Characterization of Lipid Crystal." 6th International Conference on Nutrition and Food Sciences , Budapest, Hungary, 2017

SEVDİN, S. Et Al. (2017) . "High Hydrostatic Pressure (HHP) Treated Palm Stearin Emulsions: Characterization of Lipid Crystal." 6th International Conference on Nutrition and Food Sciences , Budapest, Hungary.

@conferencepaper{conferencepaper, author={SEZEN SEVDİN Et Al. }, title={High Hydrostatic Pressure (HHP) Treated Palm Stearin Emulsions: Characterization of Lipid Crystal}, congress name={6th International Conference on Nutrition and Food Sciences}, city={Budapest}, country={Hungary}, year={2017}}