Salum, P. Et Al. 2023. Optimization of spray drying conditions for improved physical properties in the production of enzyme-modified cheese powder. Journal of Food Science , vol.88, no.1 , 244-258.

Salum, P., Berktas, S., Bas, D., ÇAM, M., & Erbay, Z., (2023). Optimization of spray drying conditions for improved physical properties in the production of enzyme-modified cheese powder. Journal of Food Science , vol.88, no.1, 244-258.

Salum, Pelin Et Al. "Optimization of spray drying conditions for improved physical properties in the production of enzyme-modified cheese powder," Journal of Food Science , vol.88, no.1, 244-258, 2023

Salum, Pelin Et Al. "Optimization of spray drying conditions for improved physical properties in the production of enzyme-modified cheese powder." Journal of Food Science , vol.88, no.1, pp.244-258, 2023

Salum, P. Et Al. (2023) . "Optimization of spray drying conditions for improved physical properties in the production of enzyme-modified cheese powder." Journal of Food Science , vol.88, no.1, pp.244-258.

@article{article, author={Pelin Salum Et Al. }, title={Optimization of spray drying conditions for improved physical properties in the production of enzyme-modified cheese powder}, journal={Journal of Food Science}, year=2023, pages={244-258} }