Salum, P. Et Al. 2023. Production of microencapsulated enzyme-modified cheese (EMC) powder: Impact of wall material combinations, their concentrations, and homogenisation pressures. International Dairy Journal , vol.143 .

Salum, P., Berktas, S., Kendirci, P., Bas, D., ÇAM, M., & Erbay, Z., (2023). Production of microencapsulated enzyme-modified cheese (EMC) powder: Impact of wall material combinations, their concentrations, and homogenisation pressures. International Dairy Journal , vol.143.

Salum, Pelin Et Al. "Production of microencapsulated enzyme-modified cheese (EMC) powder: Impact of wall material combinations, their concentrations, and homogenisation pressures," International Dairy Journal , vol.143, 2023

Salum, Pelin Et Al. "Production of microencapsulated enzyme-modified cheese (EMC) powder: Impact of wall material combinations, their concentrations, and homogenisation pressures." International Dairy Journal , vol.143, 2023

Salum, P. Et Al. (2023) . "Production of microencapsulated enzyme-modified cheese (EMC) powder: Impact of wall material combinations, their concentrations, and homogenisation pressures." International Dairy Journal , vol.143.

@article{article, author={Pelin Salum Et Al. }, title={Production of microencapsulated enzyme-modified cheese (EMC) powder: Impact of wall material combinations, their concentrations, and homogenisation pressures}, journal={International Dairy Journal}, year=2023}