KARACA, O. B. Et Al. 2009. The functional, rheological and sensory characteristics of ice creams with various fat replacers. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.62, no.1 , 93-99.

KARACA, O. B., GÜVEN, M., Yasar, K., Kaya, S., & Kahyaoglu, T., (2009). The functional, rheological and sensory characteristics of ice creams with various fat replacers. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.62, no.1, 93-99.

KARACA, OYA Et Al. "The functional, rheological and sensory characteristics of ice creams with various fat replacers," INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.62, no.1, 93-99, 2009

KARACA, OYA B. Et Al. "The functional, rheological and sensory characteristics of ice creams with various fat replacers." INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.62, no.1, pp.93-99, 2009

KARACA, O. B. Et Al. (2009) . "The functional, rheological and sensory characteristics of ice creams with various fat replacers." INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.62, no.1, pp.93-99.

@article{article, author={OYA BERKAY KARACA Et Al. }, title={The functional, rheological and sensory characteristics of ice creams with various fat replacers}, journal={INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY}, year=2009, pages={93-99} }