Gençcelep, H. Et Al. 2015. The effect of starch modification and concentration on steady-state and dynamic rheology of meat emulsions. FOOD HYDROCOLLOIDS , vol.48 , 135-148.

Gençcelep, H., Saricaoglu, F. T., Anıl, M., Agar, B., & Turhan, S., (2015). The effect of starch modification and concentration on steady-state and dynamic rheology of meat emulsions. FOOD HYDROCOLLOIDS , vol.48, 135-148.

Gençcelep, Hüseyin Et Al. "The effect of starch modification and concentration on steady-state and dynamic rheology of meat emulsions," FOOD HYDROCOLLOIDS , vol.48, 135-148, 2015

Gençcelep, Hüseyin Et Al. "The effect of starch modification and concentration on steady-state and dynamic rheology of meat emulsions." FOOD HYDROCOLLOIDS , vol.48, pp.135-148, 2015

Gençcelep, H. Et Al. (2015) . "The effect of starch modification and concentration on steady-state and dynamic rheology of meat emulsions." FOOD HYDROCOLLOIDS , vol.48, pp.135-148.

@article{article, author={Hüseyin Gençcelep Et Al. }, title={The effect of starch modification and concentration on steady-state and dynamic rheology of meat emulsions}, journal={FOOD HYDROCOLLOIDS}, year=2015, pages={135-148} }