GÜLDANE, M. And DOĞAN, M. 2018. The Effects of Egg White and Whey Protein Concentrate on Foam Stability. European Conference on Science, Art & Culture (ECSAC 2018) , (Antalya, Turkey), 293.

GÜLDANE, M., & DOĞAN, M., (2018). The Effects of Egg White and Whey Protein Concentrate on Foam Stability . European Conference on Science, Art & Culture (ECSAC 2018) (pp.293). Antalya, Turkey

GÜLDANE, MEHMET, And MAHMUT DOĞAN. "The Effects of Egg White and Whey Protein Concentrate on Foam Stability," European Conference on Science, Art & Culture (ECSAC 2018), Antalya, Turkey, 2018

GÜLDANE, MEHMET And DOĞAN, MAHMUT. "The Effects of Egg White and Whey Protein Concentrate on Foam Stability." European Conference on Science, Art & Culture (ECSAC 2018) , Antalya, Turkey, pp.293, 2018

GÜLDANE, M. And DOĞAN, M. (2018) . "The Effects of Egg White and Whey Protein Concentrate on Foam Stability." European Conference on Science, Art & Culture (ECSAC 2018) , Antalya, Turkey, p.293.

@conferencepaper{conferencepaper, author={MEHMET GÜLDANE And author={MAHMUT DOĞAN}, title={The Effects of Egg White and Whey Protein Concentrate on Foam Stability}, congress name={European Conference on Science, Art & Culture (ECSAC 2018)}, city={Antalya}, country={Turkey}, year={2018}, pages={293} }