M. Doğan Et Al. , "Effect of salt on the inter-relationship between the morphological, emulsifying and interfacial rheological properties of O/W emulsions at oil/water interface," Journal Of Food Engineering , vol.275, pp.1-13, 2020
Doğan, M. Et Al. 2020. Effect of salt on the inter-relationship between the morphological, emulsifying and interfacial rheological properties of O/W emulsions at oil/water interface. Journal Of Food Engineering , vol.275 , 1-13.
Doğan, M., Göksel Saraç, M., & Aslan Türker, D., (2020). Effect of salt on the inter-relationship between the morphological, emulsifying and interfacial rheological properties of O/W emulsions at oil/water interface. Journal Of Food Engineering , vol.275, 1-13.
Doğan, MAHMUT, Meryem Göksel Saraç, And DUYGU ASLAN TÜRKER. "Effect of salt on the inter-relationship between the morphological, emulsifying and interfacial rheological properties of O/W emulsions at oil/water interface," Journal Of Food Engineering , vol.275, 1-13, 2020
Doğan, MAHMUT Et Al. "Effect of salt on the inter-relationship between the morphological, emulsifying and interfacial rheological properties of O/W emulsions at oil/water interface." Journal Of Food Engineering , vol.275, pp.1-13, 2020
Doğan, M. Göksel Saraç, M. And Aslan Türker, D. (2020) . "Effect of salt on the inter-relationship between the morphological, emulsifying and interfacial rheological properties of O/W emulsions at oil/water interface." Journal Of Food Engineering , vol.275, pp.1-13.
@article{article, author={MAHMUT DOĞAN Et Al. }, title={Effect of salt on the inter-relationship between the morphological, emulsifying and interfacial rheological properties of O/W emulsions at oil/water interface}, journal={Journal Of Food Engineering}, year=2020, pages={1-13} }