GÜZELER, N. Et Al. 2011. Effect of Milk Powder, Maltodextrin and Polydextrose Use on Physical and Sensory Properties of Low Calorie Ice Cream during Storage.. Akademic Food Journal , vol.9, no.2 , 6-12.

GÜZELER, N., KAÇAR, A., & SAY, D., (2011). Effect of Milk Powder, Maltodextrin and Polydextrose Use on Physical and Sensory Properties of Low Calorie Ice Cream during Storage.. Akademic Food Journal , vol.9, no.2, 6-12.

GÜZELER, NURAY, Ali KAÇAR, And DİLEK SAY. "Effect of Milk Powder, Maltodextrin and Polydextrose Use on Physical and Sensory Properties of Low Calorie Ice Cream during Storage.," Akademic Food Journal , vol.9, no.2, 6-12, 2011

GÜZELER, NURAY Et Al. "Effect of Milk Powder, Maltodextrin and Polydextrose Use on Physical and Sensory Properties of Low Calorie Ice Cream during Storage.." Akademic Food Journal , vol.9, no.2, pp.6-12, 2011

GÜZELER, N. KAÇAR, A. And SAY, D. (2011) . "Effect of Milk Powder, Maltodextrin and Polydextrose Use on Physical and Sensory Properties of Low Calorie Ice Cream during Storage.." Akademic Food Journal , vol.9, no.2, pp.6-12.

@article{article, author={NURAY GÜZELER Et Al. }, title={Effect of Milk Powder, Maltodextrin and Polydextrose Use on Physical and Sensory Properties of Low Calorie Ice Cream during Storage.}, journal={Akademic Food Journal}, year=2011, pages={6-12} }