Okur, İ. Et Al. 2019. Effect of high hydrostatic pressure in physicochemical properties and in vitro digestibility of cornstarch by nuclear magnetic resonance relaxometry. JOURNAL OF FOOD PROCESS ENGINEERING , vol.42, no.6 .

Okur, İ., Özel, B., Oztop, M. H., & Alpas, H., (2019). Effect of high hydrostatic pressure in physicochemical properties and in vitro digestibility of cornstarch by nuclear magnetic resonance relaxometry. JOURNAL OF FOOD PROCESS ENGINEERING , vol.42, no.6.

Okur, İLHAMİ Et Al. "Effect of high hydrostatic pressure in physicochemical properties and in vitro digestibility of cornstarch by nuclear magnetic resonance relaxometry," JOURNAL OF FOOD PROCESS ENGINEERING , vol.42, no.6, 2019

Okur, İLHAMİ Et Al. "Effect of high hydrostatic pressure in physicochemical properties and in vitro digestibility of cornstarch by nuclear magnetic resonance relaxometry." JOURNAL OF FOOD PROCESS ENGINEERING , vol.42, no.6, 2019

Okur, İ. Et Al. (2019) . "Effect of high hydrostatic pressure in physicochemical properties and in vitro digestibility of cornstarch by nuclear magnetic resonance relaxometry." JOURNAL OF FOOD PROCESS ENGINEERING , vol.42, no.6.

@article{article, author={İLHAMİ OKUR Et Al. }, title={Effect of high hydrostatic pressure in physicochemical properties and in vitro digestibility of cornstarch by nuclear magnetic resonance relaxometry}, journal={JOURNAL OF FOOD PROCESS ENGINEERING}, year=2019}