Ozyigit, E. Et Al. 2020. Large Amplitude Oscillatory Shear (LAOS) analysis of gluten-free cake batters: The effect of dietary fiber enrichment. Journal of Food Engineering , vol.275 .

Ozyigit, E., EREN, İ., Kumcuoglu, S., & Tavman, S., (2020). Large Amplitude Oscillatory Shear (LAOS) analysis of gluten-free cake batters: The effect of dietary fiber enrichment. Journal of Food Engineering , vol.275.

Ozyigit, Esra Et Al. "Large Amplitude Oscillatory Shear (LAOS) analysis of gluten-free cake batters: The effect of dietary fiber enrichment," Journal of Food Engineering , vol.275, 2020

Ozyigit, Esra Et Al. "Large Amplitude Oscillatory Shear (LAOS) analysis of gluten-free cake batters: The effect of dietary fiber enrichment." Journal of Food Engineering , vol.275, 2020

Ozyigit, E. Et Al. (2020) . "Large Amplitude Oscillatory Shear (LAOS) analysis of gluten-free cake batters: The effect of dietary fiber enrichment." Journal of Food Engineering , vol.275.

@article{article, author={Esra Ozyigit Et Al. }, title={Large Amplitude Oscillatory Shear (LAOS) analysis of gluten-free cake batters: The effect of dietary fiber enrichment}, journal={Journal of Food Engineering}, year=2020}