TEKIN, E. Et Al. 2017. Physicochemical, rheological, and sensory properties of low-fat ice cream designed by double emulsions. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY , vol.119, no.9 .

TEKIN, E., ŞAHİN, S., & Sumnu, G., (2017). Physicochemical, rheological, and sensory properties of low-fat ice cream designed by double emulsions. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY , vol.119, no.9.

TEKIN, Ezgi, SERPİL ŞAHİN, And SERVET GÜLÜM ŞÜMNÜ. "Physicochemical, rheological, and sensory properties of low-fat ice cream designed by double emulsions," EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY , vol.119, no.9, 2017

TEKIN, Ezgi Et Al. "Physicochemical, rheological, and sensory properties of low-fat ice cream designed by double emulsions." EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY , vol.119, no.9, 2017

TEKIN, E. ŞAHİN, S. And Sumnu, G. (2017) . "Physicochemical, rheological, and sensory properties of low-fat ice cream designed by double emulsions." EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY , vol.119, no.9.

@article{article, author={Ezgi TEKIN Et Al. }, title={Physicochemical, rheological, and sensory properties of low-fat ice cream designed by double emulsions}, journal={EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY}, year=2017}