TATAR, B. Et Al. Rheology of Emulsion. 2017. In Advances in Food Rheology and Its Applications. , Elsevier, 437-457.

TATAR, B., ŞÜMNÜ, S. G., & ŞAHİN, S., (2017). Rheology of Emulsion. Advances in Food Rheology and Its Applications. (pp.437-457), Elsevier.

TATAR, BETÜL, SERVET GÜLÜM ŞÜMNÜ, And SERPİL ŞAHİN. "Rheology of Emulsion." In Advances in Food Rheology and Its Applications. , 437-457. Elsevier, 2017

TATAR, BETÜL Et Al. "Rheology of Emulsion." Advances in Food Rheology and Its Applications. , Elsevier, 2017, pp.437-457.

TATAR, B. ŞÜMNÜ, S. G. And ŞAHİN, S. (2017) "Rheology of Emulsion", Advances in Food Rheology and Its Applications. . Elsevier.

@bookchapter{bookchapter, author ={BETÜL TATAR Et Al. }, chaptertitle={Rheology of Emulsion}, booktitle={ Advances in Food Rheology and Its Applications.}, publisher={Elsevier}, city={},year={2017} }