Oztop, M. H. And MCCARTHY, K. L. 2011. Mathematical modeling of swelling in high moisture whey protein gels. JOURNAL OF FOOD ENGINEERING , vol.106, no.1 , 53-59.

Oztop, M. H., & MCCARTHY, K. L., (2011). Mathematical modeling of swelling in high moisture whey protein gels. JOURNAL OF FOOD ENGINEERING , vol.106, no.1, 53-59.

Oztop, HALİL, And Kathryn L. MCCARTHY. "Mathematical modeling of swelling in high moisture whey protein gels," JOURNAL OF FOOD ENGINEERING , vol.106, no.1, 53-59, 2011

Oztop, HALİL M. And MCCARTHY, Kathryn L. . "Mathematical modeling of swelling in high moisture whey protein gels." JOURNAL OF FOOD ENGINEERING , vol.106, no.1, pp.53-59, 2011

Oztop, M. H. And MCCARTHY, K. L. (2011) . "Mathematical modeling of swelling in high moisture whey protein gels." JOURNAL OF FOOD ENGINEERING , vol.106, no.1, pp.53-59.

@article{article, author={HALİL MECİT ÖZTOP And author={Kathryn L. MCCARTHY}, title={Mathematical modeling of swelling in high moisture whey protein gels}, journal={JOURNAL OF FOOD ENGINEERING}, year=2011, pages={53-59} }