Dogan, I. S. Et Al. 2007. Effects of interesterified palm and cottonseed oil blends on cake quality. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.42, no.2 , 157-164.

Dogan, I. S., JAVIDIPOUR, İ., & AKAN, T., (2007). Effects of interesterified palm and cottonseed oil blends on cake quality. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.42, no.2, 157-164.

Dogan, İsmail, İsa Cavidoğlu, And Taskin AKAN. "Effects of interesterified palm and cottonseed oil blends on cake quality," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.42, no.2, 157-164, 2007

Dogan, İsmail S. Et Al. "Effects of interesterified palm and cottonseed oil blends on cake quality." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.42, no.2, pp.157-164, 2007

Dogan, I. S. JAVIDIPOUR, İ. And AKAN, T. (2007) . "Effects of interesterified palm and cottonseed oil blends on cake quality." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.42, no.2, pp.157-164.

@article{article, author={İsmail Sait Doğan Et Al. }, title={Effects of interesterified palm and cottonseed oil blends on cake quality}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2007, pages={157-164} }