T. Çetinkaya Et Al. , "A new application with characterized oil-in-water-in-oil double emulsions: gelatin-xanthan gum complexes for the edible oil industry," LWT-FOOD SCIENCE AND TECHNOLOGY , no.12, pp.1-10, 2021
Çetinkaya, T. Et Al. 2021. A new application with characterized oil-in-water-in-oil double emulsions: gelatin-xanthan gum complexes for the edible oil industry. LWT-FOOD SCIENCE AND TECHNOLOGY , no.12 , 1-10.
Çetinkaya, T., Altay, F., & Ceylan, Z., (2021). A new application with characterized oil-in-water-in-oil double emulsions: gelatin-xanthan gum complexes for the edible oil industry. LWT-FOOD SCIENCE AND TECHNOLOGY , no.12, 1-10.
Çetinkaya, Turgay, Filiz Altay, And Zafer Ceylan. "A new application with characterized oil-in-water-in-oil double emulsions: gelatin-xanthan gum complexes for the edible oil industry," LWT-FOOD SCIENCE AND TECHNOLOGY , no.12, 1-10, 2021
Çetinkaya, Turgay Et Al. "A new application with characterized oil-in-water-in-oil double emulsions: gelatin-xanthan gum complexes for the edible oil industry." LWT-FOOD SCIENCE AND TECHNOLOGY , no.12, pp.1-10, 2021
Çetinkaya, T. Altay, F. And Ceylan, Z. (2021) . "A new application with characterized oil-in-water-in-oil double emulsions: gelatin-xanthan gum complexes for the edible oil industry." LWT-FOOD SCIENCE AND TECHNOLOGY , no.12, pp.1-10.
@article{article, author={Turgay Çetinkaya Et Al. }, title={A new application with characterized oil-in-water-in-oil double emulsions: gelatin-xanthan gum complexes for the edible oil industry}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2021, pages={1-10} }