ÇALIŞKAN KOÇ, G. Et Al. 2015. Beta-carotene stability in extruded snacks produced using interface engineered emulsions. International Journal of Food Properties , vol.18, no.10 , 2256-2267.

ÇALIŞKAN KOÇ, G., Lim, A. S., & Roos, Y. H., (2015). Beta-carotene stability in extruded snacks produced using interface engineered emulsions. International Journal of Food Properties , vol.18, no.10, 2256-2267.

ÇALIŞKAN KOÇ, GÜLŞAH, Aaron S.L. Lim, And Yrj H. Roos. "Beta-carotene stability in extruded snacks produced using interface engineered emulsions," International Journal of Food Properties , vol.18, no.10, 2256-2267, 2015

ÇALIŞKAN KOÇ, GÜLŞAH Ç. Et Al. "Beta-carotene stability in extruded snacks produced using interface engineered emulsions." International Journal of Food Properties , vol.18, no.10, pp.2256-2267, 2015

ÇALIŞKAN KOÇ, G. Lim, A. S. And Roos, Y. H. (2015) . "Beta-carotene stability in extruded snacks produced using interface engineered emulsions." International Journal of Food Properties , vol.18, no.10, pp.2256-2267.

@article{article, author={GÜLŞAH ÇALIŞKAN KOÇ Et Al. }, title={Beta-carotene stability in extruded snacks produced using interface engineered emulsions}, journal={International Journal of Food Properties}, year=2015, pages={2256-2267} }