TURABİ, E. Et Al. 2008. Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend. FOOD HYDROCOLLOIDS , vol.22, no.2 , 305-312.

TURABİ, E., Sumnu, G., & Sahin, S., (2008). Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend. FOOD HYDROCOLLOIDS , vol.22, no.2, 305-312.

TURABİ, Elif, SERVET GÜLÜM ŞÜMNÜ, And SERPİL ŞAHİN. "Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend," FOOD HYDROCOLLOIDS , vol.22, no.2, 305-312, 2008

TURABİ, Elif Et Al. "Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend." FOOD HYDROCOLLOIDS , vol.22, no.2, pp.305-312, 2008

TURABİ, E. Sumnu, G. And Sahin, S. (2008) . "Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend." FOOD HYDROCOLLOIDS , vol.22, no.2, pp.305-312.

@article{article, author={Elif TURABİ Et Al. }, title={Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend}, journal={FOOD HYDROCOLLOIDS}, year=2008, pages={305-312} }