Kantekin-Erdogan, M. N. Et Al. 2019. Effect of monoglyceride content on emulsion stability and rheology of mayonnaise. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.56, no.1 , 443-450.

Kantekin-Erdogan, M. N., Ketenoglu, O., & TEKİN, A., (2019). Effect of monoglyceride content on emulsion stability and rheology of mayonnaise. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.56, no.1, 443-450.

Kantekin-Erdogan, MERYEM, Onur Ketenoglu, And AZİZ TEKİN. "Effect of monoglyceride content on emulsion stability and rheology of mayonnaise," JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.56, no.1, 443-450, 2019

Kantekin-Erdogan, MERYEM N. Et Al. "Effect of monoglyceride content on emulsion stability and rheology of mayonnaise." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.56, no.1, pp.443-450, 2019

Kantekin-Erdogan, M. N. Ketenoglu, O. And TEKİN, A. (2019) . "Effect of monoglyceride content on emulsion stability and rheology of mayonnaise." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.56, no.1, pp.443-450.

@article{article, author={MERYEM NUR KANTEKİN ERDOĞAN Et Al. }, title={Effect of monoglyceride content on emulsion stability and rheology of mayonnaise}, journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE}, year=2019, pages={443-450} }