Koç, M. Et Al. 2011. Improving Functionality of Whole Egg Powder by the Addition of Gelatine, Lactose, and Pullulan. Journal of Food Science , vol.76, no.9 .

Koç, M., Koç, B., Susyal, G., Yilmazer, M. S., BAĞDATLIOĞLU, N., & ERTEKİN, F., (2011). Improving Functionality of Whole Egg Powder by the Addition of Gelatine, Lactose, and Pullulan. Journal of Food Science , vol.76, no.9.

Koç, Mehmet Et Al. "Improving Functionality of Whole Egg Powder by the Addition of Gelatine, Lactose, and Pullulan," Journal of Food Science , vol.76, no.9, 2011

Koç, Mehmet Et Al. "Improving Functionality of Whole Egg Powder by the Addition of Gelatine, Lactose, and Pullulan." Journal of Food Science , vol.76, no.9, 2011

Koç, M. Et Al. (2011) . "Improving Functionality of Whole Egg Powder by the Addition of Gelatine, Lactose, and Pullulan." Journal of Food Science , vol.76, no.9.

@article{article, author={Mehmet Koç Et Al. }, title={Improving Functionality of Whole Egg Powder by the Addition of Gelatine, Lactose, and Pullulan}, journal={Journal of Food Science}, year=2011}