Ozturk, S. Et Al. 2009. EFFECTS OF ZERO-TRANS INTERESTERIFIED AND NON-INTERESTERIFIED SHORTENINGS AND BREWER'S SPENT GRAIN ON COOKIE QUALITY. JOURNAL OF FOOD LIPIDS , vol.16, no.3 , 297-313.

Ozturk, S., Ozbas, O. O., Javidipour, I., & Koksel, H., (2009). EFFECTS OF ZERO-TRANS INTERESTERIFIED AND NON-INTERESTERIFIED SHORTENINGS AND BREWER'S SPENT GRAIN ON COOKIE QUALITY. JOURNAL OF FOOD LIPIDS , vol.16, no.3, 297-313.

Ozturk, Serpil Et Al. "EFFECTS OF ZERO-TRANS INTERESTERIFIED AND NON-INTERESTERIFIED SHORTENINGS AND BREWER'S SPENT GRAIN ON COOKIE QUALITY," JOURNAL OF FOOD LIPIDS , vol.16, no.3, 297-313, 2009

Ozturk, Serpil Et Al. "EFFECTS OF ZERO-TRANS INTERESTERIFIED AND NON-INTERESTERIFIED SHORTENINGS AND BREWER'S SPENT GRAIN ON COOKIE QUALITY." JOURNAL OF FOOD LIPIDS , vol.16, no.3, pp.297-313, 2009

Ozturk, S. Et Al. (2009) . "EFFECTS OF ZERO-TRANS INTERESTERIFIED AND NON-INTERESTERIFIED SHORTENINGS AND BREWER'S SPENT GRAIN ON COOKIE QUALITY." JOURNAL OF FOOD LIPIDS , vol.16, no.3, pp.297-313.

@article{article, author={Serpil Ozturk Et Al. }, title={EFFECTS OF ZERO-TRANS INTERESTERIFIED AND NON-INTERESTERIFIED SHORTENINGS AND BREWER'S SPENT GRAIN ON COOKIE QUALITY}, journal={JOURNAL OF FOOD LIPIDS}, year=2009, pages={297-313} }