YÜCEER, M. 2020. Evaluation of physicochemical properties on meringue prepared from phospholipase A(2)enzyme-hydrolyzed liquid egg albumen. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.246, no.9 , 1847-1856.

YÜCEER, M., (2020). Evaluation of physicochemical properties on meringue prepared from phospholipase A(2)enzyme-hydrolyzed liquid egg albumen. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.246, no.9, 1847-1856.

YÜCEER, MUHAMMED. "Evaluation of physicochemical properties on meringue prepared from phospholipase A(2)enzyme-hydrolyzed liquid egg albumen," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.246, no.9, 1847-1856, 2020

YÜCEER, MUHAMMED. "Evaluation of physicochemical properties on meringue prepared from phospholipase A(2)enzyme-hydrolyzed liquid egg albumen." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.246, no.9, pp.1847-1856, 2020

YÜCEER, M. (2020) . "Evaluation of physicochemical properties on meringue prepared from phospholipase A(2)enzyme-hydrolyzed liquid egg albumen." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.246, no.9, pp.1847-1856.

@article{article, author={MUHAMMED YÜCEER}, title={Evaluation of physicochemical properties on meringue prepared from phospholipase A(2)enzyme-hydrolyzed liquid egg albumen}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2020, pages={1847-1856} }