ASLAN TÜRKER, D. Et Al. 2022. Determination of the best interaction of inulin with different proteins by using interfacial rheology: the relationship with the emulsion activity and stability in emulsion systems. International Journal of Food Engineering , vol.18, no.12 , 761-773.

ASLAN TÜRKER, D., GÖKSEL SARAÇ, M., & DOĞAN, M., (2022). Determination of the best interaction of inulin with different proteins by using interfacial rheology: the relationship with the emulsion activity and stability in emulsion systems. International Journal of Food Engineering , vol.18, no.12, 761-773.

ASLAN TÜRKER, DUYGU, MERYEM GÖKSEL SARAÇ, And MAHMUT DOĞAN. "Determination of the best interaction of inulin with different proteins by using interfacial rheology: the relationship with the emulsion activity and stability in emulsion systems," International Journal of Food Engineering , vol.18, no.12, 761-773, 2022

ASLAN TÜRKER, DUYGU A. Et Al. "Determination of the best interaction of inulin with different proteins by using interfacial rheology: the relationship with the emulsion activity and stability in emulsion systems." International Journal of Food Engineering , vol.18, no.12, pp.761-773, 2022

ASLAN TÜRKER, D. GÖKSEL SARAÇ, M. And DOĞAN, M. (2022) . "Determination of the best interaction of inulin with different proteins by using interfacial rheology: the relationship with the emulsion activity and stability in emulsion systems." International Journal of Food Engineering , vol.18, no.12, pp.761-773.

@article{article, author={DUYGU ASLAN TÜRKER Et Al. }, title={Determination of the best interaction of inulin with different proteins by using interfacial rheology: the relationship with the emulsion activity and stability in emulsion systems}, journal={International Journal of Food Engineering}, year=2022, pages={761-773} }