Ceylan, O. And Özcan, T. 2020. Effect of the cream cooling temperature and acidification method on the crystallization and textural properties of butter. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.132 .

Ceylan, O., & Özcan, T., (2020). Effect of the cream cooling temperature and acidification method on the crystallization and textural properties of butter. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.132.

Ceylan, Oner, And TÜLAY ÖZCAN. "Effect of the cream cooling temperature and acidification method on the crystallization and textural properties of butter," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.132, 2020

Ceylan, Oner And Özcan, TÜLAY. "Effect of the cream cooling temperature and acidification method on the crystallization and textural properties of butter." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.132, 2020

Ceylan, O. And Özcan, T. (2020) . "Effect of the cream cooling temperature and acidification method on the crystallization and textural properties of butter." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.132.

@article{article, author={Oner Ceylan And author={TÜLAY ÖZCAN}, title={Effect of the cream cooling temperature and acidification method on the crystallization and textural properties of butter}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2020}