M. Yüceer, "Investigation the Reverse Osmosis and Ultrafiltration Treatments on Physicochemical, Techno-functional and Rheological Characteristics on Liquid Egg Albumen and Prepared Meringue Cookie Batter’s," ACTA ALIMENTARIA , vol.52, no.2, pp.317-329, 2023
Yüceer, M. 2023. Investigation the Reverse Osmosis and Ultrafiltration Treatments on Physicochemical, Techno-functional and Rheological Characteristics on Liquid Egg Albumen and Prepared Meringue Cookie Batter’s. ACTA ALIMENTARIA , vol.52, no.2 , 317-329.
Yüceer, M., (2023). Investigation the Reverse Osmosis and Ultrafiltration Treatments on Physicochemical, Techno-functional and Rheological Characteristics on Liquid Egg Albumen and Prepared Meringue Cookie Batter’s. ACTA ALIMENTARIA , vol.52, no.2, 317-329.
Yüceer, MUHAMMED. "Investigation the Reverse Osmosis and Ultrafiltration Treatments on Physicochemical, Techno-functional and Rheological Characteristics on Liquid Egg Albumen and Prepared Meringue Cookie Batter’s," ACTA ALIMENTARIA , vol.52, no.2, 317-329, 2023
Yüceer, MUHAMMED. "Investigation the Reverse Osmosis and Ultrafiltration Treatments on Physicochemical, Techno-functional and Rheological Characteristics on Liquid Egg Albumen and Prepared Meringue Cookie Batter’s." ACTA ALIMENTARIA , vol.52, no.2, pp.317-329, 2023
Yüceer, M. (2023) . "Investigation the Reverse Osmosis and Ultrafiltration Treatments on Physicochemical, Techno-functional and Rheological Characteristics on Liquid Egg Albumen and Prepared Meringue Cookie Batter’s." ACTA ALIMENTARIA , vol.52, no.2, pp.317-329.
@article{article, author={MUHAMMED YÜCEER}, title={Investigation the Reverse Osmosis and Ultrafiltration Treatments on Physicochemical, Techno-functional and Rheological Characteristics on Liquid Egg Albumen and Prepared Meringue Cookie Batter’s}, journal={ACTA ALIMENTARIA}, year=2023, pages={317-329} }