Altunakar, B. Et Al. 2006. Effects of hydrocolloids on apparent viscosity of batters and quality of chicken nuggets. CHEMICAL ENGINEERING COMMUNICATIONS , vol.193, no.6 , 675-682.

Altunakar, B., Sahin, S., & Sumnu, G., (2006). Effects of hydrocolloids on apparent viscosity of batters and quality of chicken nuggets. CHEMICAL ENGINEERING COMMUNICATIONS , vol.193, no.6, 675-682.

Altunakar, B, SERPİL ŞAHİN, And SERVET GÜLÜM ŞÜMNÜ. "Effects of hydrocolloids on apparent viscosity of batters and quality of chicken nuggets," CHEMICAL ENGINEERING COMMUNICATIONS , vol.193, no.6, 675-682, 2006

Altunakar, B Et Al. "Effects of hydrocolloids on apparent viscosity of batters and quality of chicken nuggets." CHEMICAL ENGINEERING COMMUNICATIONS , vol.193, no.6, pp.675-682, 2006

Altunakar, B. Sahin, S. And Sumnu, G. (2006) . "Effects of hydrocolloids on apparent viscosity of batters and quality of chicken nuggets." CHEMICAL ENGINEERING COMMUNICATIONS , vol.193, no.6, pp.675-682.

@article{article, author={B Altunakar Et Al. }, title={Effects of hydrocolloids on apparent viscosity of batters and quality of chicken nuggets}, journal={CHEMICAL ENGINEERING COMMUNICATIONS}, year=2006, pages={675-682} }