YÜCEER, M. And Asik, H. 2020. Texture, rheology, storage stability, and sensory evaluation of meringue's prepared from lipase enzyme-modified liquid egg white. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.44, no.9 .

YÜCEER, M., & Asik, H., (2020). Texture, rheology, storage stability, and sensory evaluation of meringue's prepared from lipase enzyme-modified liquid egg white. JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.44, no.9.

YÜCEER, MUHAMMED, And AYHAN ORAL. "Texture, rheology, storage stability, and sensory evaluation of meringue's prepared from lipase enzyme-modified liquid egg white," JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.44, no.9, 2020

YÜCEER, MUHAMMED And Asik, AYHAN. "Texture, rheology, storage stability, and sensory evaluation of meringue's prepared from lipase enzyme-modified liquid egg white." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.44, no.9, 2020

YÜCEER, M. And Asik, H. (2020) . "Texture, rheology, storage stability, and sensory evaluation of meringue's prepared from lipase enzyme-modified liquid egg white." JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.44, no.9.

@article{article, author={MUHAMMED YÜCEER And author={AYHAN ORAL}, title={Texture, rheology, storage stability, and sensory evaluation of meringue's prepared from lipase enzyme-modified liquid egg white}, journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION}, year=2020}