ŞAKIYAN DEMİRKOL, Ö. Et Al. 2004. Influence of fat content and emulsifier type on the rheological properties of cake batter. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.219, no.6 , 635-638.

ŞAKIYAN DEMİRKOL, Ö., Sumnu, G., ŞAHİN, S., & Bayram, G., (2004). Influence of fat content and emulsifier type on the rheological properties of cake batter. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.219, no.6, 635-638.

ŞAKIYAN DEMİRKOL, ÖZGE Et Al. "Influence of fat content and emulsifier type on the rheological properties of cake batter," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.219, no.6, 635-638, 2004

ŞAKIYAN DEMİRKOL, ÖZGE Ş. Et Al. "Influence of fat content and emulsifier type on the rheological properties of cake batter." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.219, no.6, pp.635-638, 2004

ŞAKIYAN DEMİRKOL, Ö. Et Al. (2004) . "Influence of fat content and emulsifier type on the rheological properties of cake batter." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.219, no.6, pp.635-638.

@article{article, author={ÖZGE ŞAKIYAN DEMİRKOL Et Al. }, title={Influence of fat content and emulsifier type on the rheological properties of cake batter}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2004, pages={635-638} }