N. Yavuz Et Al. , "Optimization of spray drying variables for chickpea cooking water (aquafaba) powder with maximum protein and saponin contents," 4th ISEKI-Food E-conference Food Texture, Quality Safety and Biosecurity in the Global Bioeconomy , pp.44, 2021
Yavuz, N. Et Al. 2021. Optimization of spray drying variables for chickpea cooking water (aquafaba) powder with maximum protein and saponin contents. 4th ISEKI-Food E-conference Food Texture, Quality Safety and Biosecurity in the Global Bioeconomy , 44.
Yavuz, N., Ok, S., & Begliyew, H., (2021). Optimization of spray drying variables for chickpea cooking water (aquafaba) powder with maximum protein and saponin contents . 4th ISEKI-Food E-conference Food Texture, Quality Safety and Biosecurity in the Global Bioeconomy (pp.44).
Yavuz, NİHAT, SELÇUK OK, And Hudayar Begliyew. "Optimization of spray drying variables for chickpea cooking water (aquafaba) powder with maximum protein and saponin contents," 4th ISEKI-Food E-conference Food Texture, Quality Safety and Biosecurity in the Global Bioeconomy, 2021
Yavuz, NİHAT Et Al. "Optimization of spray drying variables for chickpea cooking water (aquafaba) powder with maximum protein and saponin contents." 4th ISEKI-Food E-conference Food Texture, Quality Safety and Biosecurity in the Global Bioeconomy , pp.44, 2021
Yavuz, N. Ok, S. And Begliyew, H. (2021) . "Optimization of spray drying variables for chickpea cooking water (aquafaba) powder with maximum protein and saponin contents." 4th ISEKI-Food E-conference Food Texture, Quality Safety and Biosecurity in the Global Bioeconomy , p.44.
@conferencepaper{conferencepaper, author={NİHAT YAVUZ Et Al. }, title={Optimization of spray drying variables for chickpea cooking water (aquafaba) powder with maximum protein and saponin contents}, congress name={4th ISEKI-Food E-conference Food Texture, Quality Safety and Biosecurity in the Global Bioeconomy}, city={}, country={}, year={2021}, pages={44} }