ZAREIE, M. Et Al. 2003. Investigating Network, Branching, Gelation and Enzymatic Degradation in Pectin by Atomic Force Microscopy. Journal of Food Science and Technology , vol.40, no.2 , 169-172.

ZAREIE, M., GÖKMEN, V., & Javadipour, I., (2003). Investigating Network, Branching, Gelation and Enzymatic Degradation in Pectin by Atomic Force Microscopy. Journal of Food Science and Technology , vol.40, no.2, 169-172.

ZAREIE, M.H., VURAL GÖKMEN, And İsa Cavidoğlu. "Investigating Network, Branching, Gelation and Enzymatic Degradation in Pectin by Atomic Force Microscopy," Journal of Food Science and Technology , vol.40, no.2, 169-172, 2003

ZAREIE, M.H. Et Al. "Investigating Network, Branching, Gelation and Enzymatic Degradation in Pectin by Atomic Force Microscopy." Journal of Food Science and Technology , vol.40, no.2, pp.169-172, 2003

ZAREIE, M. GÖKMEN, V. And Javadipour, I. (2003) . "Investigating Network, Branching, Gelation and Enzymatic Degradation in Pectin by Atomic Force Microscopy." Journal of Food Science and Technology , vol.40, no.2, pp.169-172.

@article{article, author={M.H. ZAREIE Et Al. }, title={Investigating Network, Branching, Gelation and Enzymatic Degradation in Pectin by Atomic Force Microscopy}, journal={Journal of Food Science and Technology}, year=2003, pages={169-172} }