D. Turan Et Al. , "The impact of the molecular weight of dextran on formation of whey protein isolate (WPI)-dextran conjugates in fibers produced by needleless electrospinning after annealing," FOOD & FUNCTION , vol.9, no.4, pp.2193-2200, 2018
Turan, D. Et Al. 2018. The impact of the molecular weight of dextran on formation of whey protein isolate (WPI)-dextran conjugates in fibers produced by needleless electrospinning after annealing. FOOD & FUNCTION , vol.9, no.4 , 2193-2200.
Turan, D., GİBİS, M., Güneş, G., BAİER, S. K., & WEİSS, J., (2018). The impact of the molecular weight of dextran on formation of whey protein isolate (WPI)-dextran conjugates in fibers produced by needleless electrospinning after annealing. FOOD & FUNCTION , vol.9, no.4, 2193-2200.
Turan, Deniz Et Al. "The impact of the molecular weight of dextran on formation of whey protein isolate (WPI)-dextran conjugates in fibers produced by needleless electrospinning after annealing," FOOD & FUNCTION , vol.9, no.4, 2193-2200, 2018
Turan, Deniz Et Al. "The impact of the molecular weight of dextran on formation of whey protein isolate (WPI)-dextran conjugates in fibers produced by needleless electrospinning after annealing." FOOD & FUNCTION , vol.9, no.4, pp.2193-2200, 2018
Turan, D. Et Al. (2018) . "The impact of the molecular weight of dextran on formation of whey protein isolate (WPI)-dextran conjugates in fibers produced by needleless electrospinning after annealing." FOOD & FUNCTION , vol.9, no.4, pp.2193-2200.
@article{article, author={Deniz Turan Et Al. }, title={The impact of the molecular weight of dextran on formation of whey protein isolate (WPI)-dextran conjugates in fibers produced by needleless electrospinning after annealing}, journal={FOOD & FUNCTION}, year=2018, pages={2193-2200} }