M. Yüceer, "Improvement and Enzymatic Hydrolysis of the Physicochemical and Techno-functional Characteristics of Egg Albumen with Microbial Transglutaminase," XI. Food Technology International Symposium , Murcia, Spain, pp.109, 2023
Yüceer, M. 2023. Improvement and Enzymatic Hydrolysis of the Physicochemical and Techno-functional Characteristics of Egg Albumen with Microbial Transglutaminase. XI. Food Technology International Symposium , (Murcia, Spain), 109.
Yüceer, M., (2023). Improvement and Enzymatic Hydrolysis of the Physicochemical and Techno-functional Characteristics of Egg Albumen with Microbial Transglutaminase . XI. Food Technology International Symposium (pp.109). Murcia, Spain
Yüceer, MUHAMMED. "Improvement and Enzymatic Hydrolysis of the Physicochemical and Techno-functional Characteristics of Egg Albumen with Microbial Transglutaminase," XI. Food Technology International Symposium, Murcia, Spain, 2023
Yüceer, MUHAMMED. "Improvement and Enzymatic Hydrolysis of the Physicochemical and Techno-functional Characteristics of Egg Albumen with Microbial Transglutaminase." XI. Food Technology International Symposium , Murcia, Spain, pp.109, 2023
Yüceer, M. (2023) . "Improvement and Enzymatic Hydrolysis of the Physicochemical and Techno-functional Characteristics of Egg Albumen with Microbial Transglutaminase." XI. Food Technology International Symposium , Murcia, Spain, p.109.
@conferencepaper{conferencepaper, author={MUHAMMED YÜCEER}, title={Improvement and Enzymatic Hydrolysis of the Physicochemical and Techno-functional Characteristics of Egg Albumen with Microbial Transglutaminase}, congress name={XI. Food Technology International Symposium}, city={Murcia}, country={Spain}, year={2023}, pages={109} }