M. Yavuz Düzgün Et Al. , "The Impact of Esterification Degree and Source of Pectins on Complex Coacervation as a Tool to Mask the Bitterness of Potato Protein Isolates," FOOD BIOPHYSICS , vol.15, no.3, pp.376-385, 2020
Yavuz Düzgün, M. Et Al. 2020. The Impact of Esterification Degree and Source of Pectins on Complex Coacervation as a Tool to Mask the Bitterness of Potato Protein Isolates. FOOD BIOPHYSICS , vol.15, no.3 , 376-385.
Yavuz Düzgün, M., Zeeb, B., Dreher, J., Özçelik, B., & Weiss, J., (2020). The Impact of Esterification Degree and Source of Pectins on Complex Coacervation as a Tool to Mask the Bitterness of Potato Protein Isolates. FOOD BIOPHYSICS , vol.15, no.3, 376-385.
Yavuz Düzgün, Merve Et Al. "The Impact of Esterification Degree and Source of Pectins on Complex Coacervation as a Tool to Mask the Bitterness of Potato Protein Isolates," FOOD BIOPHYSICS , vol.15, no.3, 376-385, 2020
Yavuz Düzgün, Merve Y. Et Al. "The Impact of Esterification Degree and Source of Pectins on Complex Coacervation as a Tool to Mask the Bitterness of Potato Protein Isolates." FOOD BIOPHYSICS , vol.15, no.3, pp.376-385, 2020
Yavuz Düzgün, M. Et Al. (2020) . "The Impact of Esterification Degree and Source of Pectins on Complex Coacervation as a Tool to Mask the Bitterness of Potato Protein Isolates." FOOD BIOPHYSICS , vol.15, no.3, pp.376-385.
@article{article, author={Merve Yavuz Düzgün Et Al. }, title={The Impact of Esterification Degree and Source of Pectins on Complex Coacervation as a Tool to Mask the Bitterness of Potato Protein Isolates}, journal={FOOD BIOPHYSICS}, year=2020, pages={376-385} }