Demirkesen, I. And MERT, B. 2020. Recent developments of oleogel utilizations in bakery products. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , vol.60, no.14 , 2460-2479.

Demirkesen, I., & MERT, B., (2020). Recent developments of oleogel utilizations in bakery products. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , vol.60, no.14, 2460-2479.

Demirkesen, Ilkem, And BEHİÇ MERT. "Recent developments of oleogel utilizations in bakery products," CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , vol.60, no.14, 2460-2479, 2020

Demirkesen, Ilkem And MERT, BEHİÇ. "Recent developments of oleogel utilizations in bakery products." CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , vol.60, no.14, pp.2460-2479, 2020

Demirkesen, I. And MERT, B. (2020) . "Recent developments of oleogel utilizations in bakery products." CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , vol.60, no.14, pp.2460-2479.

@article{article, author={Ilkem Demirkesen And author={BEHİÇ MERT}, title={Recent developments of oleogel utilizations in bakery products}, journal={CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION}, year=2020, pages={2460-2479} }