SEVDİN, S. Et Al. 2016. Crystal structure of lipid in palm stearin emulsions treated with High Hydrostatic Pressure. 2nd Congress on Food Structure and Desıgn , (Antalya, Turkey).

SEVDİN, S., Yucel, U., ÖZTOP, H. M., & ALPAS, H., (2016). Crystal structure of lipid in palm stearin emulsions treated with High Hydrostatic Pressure . 2nd Congress on Food Structure and Desıgn, Antalya, Turkey

SEVDİN, SEZEN Et Al. "Crystal structure of lipid in palm stearin emulsions treated with High Hydrostatic Pressure," 2nd Congress on Food Structure and Desıgn, Antalya, Turkey, 2016

SEVDİN, SEZEN Et Al. "Crystal structure of lipid in palm stearin emulsions treated with High Hydrostatic Pressure." 2nd Congress on Food Structure and Desıgn , Antalya, Turkey, 2016

SEVDİN, S. Et Al. (2016) . "Crystal structure of lipid in palm stearin emulsions treated with High Hydrostatic Pressure." 2nd Congress on Food Structure and Desıgn , Antalya, Turkey.

@conferencepaper{conferencepaper, author={SEZEN SEVDİN Et Al. }, title={Crystal structure of lipid in palm stearin emulsions treated with High Hydrostatic Pressure}, congress name={2nd Congress on Food Structure and Desıgn}, city={Antalya}, country={Turkey}, year={2016}}