SEVDİN, S. Et Al. 2016. Crystal structure of lipid in palm stearin emulsions treated with high hydrostatic pressur. 2nd Congress on Food Structure & Design .

SEVDİN, S., Yücel, U., ÖZTOP, H. M., & ALPAS, H., (2016). Crystal structure of lipid in palm stearin emulsions treated with high hydrostatic pressur . 2nd Congress on Food Structure & Design

SEVDİN, SEZEN Et Al. "Crystal structure of lipid in palm stearin emulsions treated with high hydrostatic pressur," 2nd Congress on Food Structure & Design, 2016

SEVDİN, SEZEN Et Al. "Crystal structure of lipid in palm stearin emulsions treated with high hydrostatic pressur." 2nd Congress on Food Structure & Design , 2016

SEVDİN, S. Et Al. (2016) . "Crystal structure of lipid in palm stearin emulsions treated with high hydrostatic pressur." 2nd Congress on Food Structure & Design .

@conferencepaper{conferencepaper, author={SEZEN SEVDİN Et Al. }, title={Crystal structure of lipid in palm stearin emulsions treated with high hydrostatic pressur}, congress name={2nd Congress on Food Structure & Design}, city={}, country={}, year={2016}}