AKSUN, E. T. And ÖZOĞUL, F. 2016. Effect of Thermal Process on Seafood Gelatine Textural Structure. 2nd Congress on Food Structure & Design , (Antalya, Turkey), 87.

AKSUN, E. T., & ÖZOĞUL, F., (2016). Effect of Thermal Process on Seafood Gelatine Textural Structure . 2nd Congress on Food Structure & Design (pp.87). Antalya, Turkey

AKSUN, ELİF, And FATİH ÖZOĞUL. "Effect of Thermal Process on Seafood Gelatine Textural Structure," 2nd Congress on Food Structure & Design, Antalya, Turkey, 2016

AKSUN, ELİF T. And ÖZOĞUL, FATİH. "Effect of Thermal Process on Seafood Gelatine Textural Structure." 2nd Congress on Food Structure & Design , Antalya, Turkey, pp.87, 2016

AKSUN, E. T. And ÖZOĞUL, F. (2016) . "Effect of Thermal Process on Seafood Gelatine Textural Structure." 2nd Congress on Food Structure & Design , Antalya, Turkey, p.87.

@conferencepaper{conferencepaper, author={ELİF TUĞÇE AKSUN And author={FATİH ÖZOĞUL}, title={Effect of Thermal Process on Seafood Gelatine Textural Structure}, congress name={2nd Congress on Food Structure & Design}, city={Antalya}, country={Turkey}, year={2016}, pages={87} }