GÜLTEKİN, N. B. Et Al. 2019. Effect of Removing Phenolic Compounds on Interfacial Behavior of Protein Isolated from De-oiled Sunflower Cake.. 8th International Symposium on Food Rheology and Structure , (Zürich, Switzerland).

GÜLTEKİN, N. B., CASANOVA, F., ÇAPANOĞLU GÜVEN, E., & MOHAMMADIFAR, M. A., (2019). Effect of Removing Phenolic Compounds on Interfacial Behavior of Protein Isolated from De-oiled Sunflower Cake. . 8th International Symposium on Food Rheology and Structure, Zürich, Switzerland

GÜLTEKİN, BÜŞRA Et Al. "Effect of Removing Phenolic Compounds on Interfacial Behavior of Protein Isolated from De-oiled Sunflower Cake.," 8th International Symposium on Food Rheology and Structure, Zürich, Switzerland, 2019

GÜLTEKİN, BÜŞRA G. Et Al. "Effect of Removing Phenolic Compounds on Interfacial Behavior of Protein Isolated from De-oiled Sunflower Cake.." 8th International Symposium on Food Rheology and Structure , Zürich, Switzerland, 2019

GÜLTEKİN, N. B. Et Al. (2019) . "Effect of Removing Phenolic Compounds on Interfacial Behavior of Protein Isolated from De-oiled Sunflower Cake.." 8th International Symposium on Food Rheology and Structure , Zürich, Switzerland.

@conferencepaper{conferencepaper, author={BÜŞRA GÜLTEKİN SUBAŞI Et Al. }, title={Effect of Removing Phenolic Compounds on Interfacial Behavior of Protein Isolated from De-oiled Sunflower Cake.}, congress name={8th International Symposium on Food Rheology and Structure}, city={Zürich}, country={Switzerland}, year={2019}}