E. Yılmaz, "Sensory Properties and Aromatics Profile of Edible Oleogels," In Development of Trans-free Lipid Systems and their Use in Food Products , Cambridge: Royal Society of Chemistry , 2022, pp.315-349.
Yılmaz, E. Sensory Properties and Aromatics Profile of Edible Oleogels. 2022. In Development of Trans-free Lipid Systems and their Use in Food Products , Royal Society of Chemistry , Cambridge, 315-349.
Yılmaz, E., (2022). Sensory Properties and Aromatics Profile of Edible Oleogels. Development of Trans-free Lipid Systems and their Use in Food Products (pp.315-349), Cambridge: Royal Society of Chemistry .
Yılmaz, EMİN. "Sensory Properties and Aromatics Profile of Edible Oleogels." In Development of Trans-free Lipid Systems and their Use in Food Products , 315-349. Cambridge: Royal Society of Chemistry , 2022
Yılmaz, EMİN. "Sensory Properties and Aromatics Profile of Edible Oleogels." Development of Trans-free Lipid Systems and their Use in Food Products , Royal Society of Chemistry , 2022, pp.315-349.
Yılmaz, E. (2022) "Sensory Properties and Aromatics Profile of Edible Oleogels", Development of Trans-free Lipid Systems and their Use in Food Products . Cambridge: Royal Society of Chemistry .
@bookchapter{bookchapter, author ={EMİN YILMAZ}, chaptertitle={Sensory Properties and Aromatics Profile of Edible Oleogels}, booktitle={ Development of Trans-free Lipid Systems and their Use in Food Products}, publisher={Royal Society of Chemistry }, city={Cambridge},year={2022} }