Turker, D. Et Al. 2021. Interfacial properties of poppy seed protein (Papaver somniferum L.) as an alternative protein source at oil/water interface: influence of pH on stability, morphology and rheology. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.247, no.10 , 2545-2556.

Turker, D., Sarac, M. G., Yetiman, A. E., & Doğan, M., (2021). Interfacial properties of poppy seed protein (Papaver somniferum L.) as an alternative protein source at oil/water interface: influence of pH on stability, morphology and rheology. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.247, no.10, 2545-2556.

Turker, DUYGU Et Al. "Interfacial properties of poppy seed protein (Papaver somniferum L.) as an alternative protein source at oil/water interface: influence of pH on stability, morphology and rheology," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.247, no.10, 2545-2556, 2021

Turker, DUYGU A. Et Al. "Interfacial properties of poppy seed protein (Papaver somniferum L.) as an alternative protein source at oil/water interface: influence of pH on stability, morphology and rheology." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.247, no.10, pp.2545-2556, 2021

Turker, D. Et Al. (2021) . "Interfacial properties of poppy seed protein (Papaver somniferum L.) as an alternative protein source at oil/water interface: influence of pH on stability, morphology and rheology." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.247, no.10, pp.2545-2556.

@article{article, author={DUYGU ASLAN TÜRKER Et Al. }, title={Interfacial properties of poppy seed protein (Papaver somniferum L.) as an alternative protein source at oil/water interface: influence of pH on stability, morphology and rheology}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2021, pages={2545-2556} }