D. Kibici And D. Kahveci, "Effect of Emulsifier Type, Maltodextrin, and β-Cyclodextrin on Physical and Oxidative Stability of Oil-In-Water Emulsions," Journal of Food Science , vol.84, no.6, pp.1273-1280, 2019
Kibici, D. And Kahveci, D. 2019. Effect of Emulsifier Type, Maltodextrin, and β-Cyclodextrin on Physical and Oxidative Stability of Oil-In-Water Emulsions. Journal of Food Science , vol.84, no.6 , 1273-1280.
Kibici, D., & Kahveci, D., (2019). Effect of Emulsifier Type, Maltodextrin, and β-Cyclodextrin on Physical and Oxidative Stability of Oil-In-Water Emulsions. Journal of Food Science , vol.84, no.6, 1273-1280.
Kibici, Duygu, And Derya Kahveci Karıncaoğlu. "Effect of Emulsifier Type, Maltodextrin, and β-Cyclodextrin on Physical and Oxidative Stability of Oil-In-Water Emulsions," Journal of Food Science , vol.84, no.6, 1273-1280, 2019
Kibici, Duygu And Kahveci, Derya K. . "Effect of Emulsifier Type, Maltodextrin, and β-Cyclodextrin on Physical and Oxidative Stability of Oil-In-Water Emulsions." Journal of Food Science , vol.84, no.6, pp.1273-1280, 2019
Kibici, D. And Kahveci, D. (2019) . "Effect of Emulsifier Type, Maltodextrin, and β-Cyclodextrin on Physical and Oxidative Stability of Oil-In-Water Emulsions." Journal of Food Science , vol.84, no.6, pp.1273-1280.
@article{article, author={Duygu Kibici And author={Derya Kahveci Karıncaoğlu}, title={Effect of Emulsifier Type, Maltodextrin, and β-Cyclodextrin on Physical and Oxidative Stability of Oil-In-Water Emulsions}, journal={Journal of Food Science}, year=2019, pages={1273-1280} }