Oztop, M. H. Et Al. 2010. Magnetic Resonance Imaging (MRI) and Relaxation Spectrum Analysis as Methods to Investigate Swelling in Whey Protein Gels. JOURNAL OF FOOD SCIENCE , vol.75, no.8 .

Oztop, M. H., ROSENBERG, M., ROSENBERG, Y., MCCARTHY, K. L., & MCCARTHY, M. J., (2010). Magnetic Resonance Imaging (MRI) and Relaxation Spectrum Analysis as Methods to Investigate Swelling in Whey Protein Gels. JOURNAL OF FOOD SCIENCE , vol.75, no.8.

Oztop, HALİL Et Al. "Magnetic Resonance Imaging (MRI) and Relaxation Spectrum Analysis as Methods to Investigate Swelling in Whey Protein Gels," JOURNAL OF FOOD SCIENCE , vol.75, no.8, 2010

Oztop, HALİL M. Et Al. "Magnetic Resonance Imaging (MRI) and Relaxation Spectrum Analysis as Methods to Investigate Swelling in Whey Protein Gels." JOURNAL OF FOOD SCIENCE , vol.75, no.8, 2010

Oztop, M. H. Et Al. (2010) . "Magnetic Resonance Imaging (MRI) and Relaxation Spectrum Analysis as Methods to Investigate Swelling in Whey Protein Gels." JOURNAL OF FOOD SCIENCE , vol.75, no.8.

@article{article, author={HALİL MECİT ÖZTOP Et Al. }, title={Magnetic Resonance Imaging (MRI) and Relaxation Spectrum Analysis as Methods to Investigate Swelling in Whey Protein Gels}, journal={JOURNAL OF FOOD SCIENCE}, year=2010}