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} }