Dinç, S. Et Al. 2014. Utilization of zero-trans non-interesterified and interesterified shortenings in cookie production. Journal of Food Science and Technology , vol.51, no.2 , 365-370.

Dinç, S., Javidipour, I., Özbas, Ö. Ö., & Tekin, A., (2014). Utilization of zero-trans non-interesterified and interesterified shortenings in cookie production. Journal of Food Science and Technology , vol.51, no.2, 365-370.

Dinç, Saliha Et Al. "Utilization of zero-trans non-interesterified and interesterified shortenings in cookie production," Journal of Food Science and Technology , vol.51, no.2, 365-370, 2014

Dinç, Saliha Et Al. "Utilization of zero-trans non-interesterified and interesterified shortenings in cookie production." Journal of Food Science and Technology , vol.51, no.2, pp.365-370, 2014

Dinç, S. Et Al. (2014) . "Utilization of zero-trans non-interesterified and interesterified shortenings in cookie production." Journal of Food Science and Technology , vol.51, no.2, pp.365-370.

@article{article, author={Saliha Dinç Et Al. }, title={Utilization of zero-trans non-interesterified and interesterified shortenings in cookie production}, journal={Journal of Food Science and Technology}, year=2014, pages={365-370} }