BAŞMAN, A. Et Al. 2008. Emulsion and Pasting Properties of Resistant Starch with Locust Bean Gum and their Utilization in Low Fat Cookie Formulations. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.11, no.4 , 762-772.

BAŞMAN, A., Ozturk, S., Kahraman, K., & KÖKSEL, H., (2008). Emulsion and Pasting Properties of Resistant Starch with Locust Bean Gum and their Utilization in Low Fat Cookie Formulations. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.11, no.4, 762-772.

BAŞMAN, ARZU Et Al. "Emulsion and Pasting Properties of Resistant Starch with Locust Bean Gum and their Utilization in Low Fat Cookie Formulations," INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.11, no.4, 762-772, 2008

BAŞMAN, ARZU Et Al. "Emulsion and Pasting Properties of Resistant Starch with Locust Bean Gum and their Utilization in Low Fat Cookie Formulations." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.11, no.4, pp.762-772, 2008

BAŞMAN, A. Et Al. (2008) . "Emulsion and Pasting Properties of Resistant Starch with Locust Bean Gum and their Utilization in Low Fat Cookie Formulations." INTERNATIONAL JOURNAL OF FOOD PROPERTIES , vol.11, no.4, pp.762-772.

@article{article, author={ARZU BAŞMAN Et Al. }, title={Emulsion and Pasting Properties of Resistant Starch with Locust Bean Gum and their Utilization in Low Fat Cookie Formulations}, journal={INTERNATIONAL JOURNAL OF FOOD PROPERTIES}, year=2008, pages={762-772} }