YILDIZ, E. Et Al. 2022. Assessment of curcumin incorporated chickpea flour/PEO (polyethylene oxide) based electrospun nanofiber as an antioxidant and antimicrobial food package. FOOD AND BIOPRODUCTS PROCESSING , vol.135 , 205-216.

YILDIZ, E., ŞÜMNÜ, S. G., & KAHYAOĞLU, L. N., (2022). Assessment of curcumin incorporated chickpea flour/PEO (polyethylene oxide) based electrospun nanofiber as an antioxidant and antimicrobial food package. FOOD AND BIOPRODUCTS PROCESSING , vol.135, 205-216.

YILDIZ, EDA, SERVET GÜLÜM ŞÜMNÜ, And LEYLA NESRİN KAHYAOĞLU. "Assessment of curcumin incorporated chickpea flour/PEO (polyethylene oxide) based electrospun nanofiber as an antioxidant and antimicrobial food package," FOOD AND BIOPRODUCTS PROCESSING , vol.135, 205-216, 2022

YILDIZ, EDA Et Al. "Assessment of curcumin incorporated chickpea flour/PEO (polyethylene oxide) based electrospun nanofiber as an antioxidant and antimicrobial food package." FOOD AND BIOPRODUCTS PROCESSING , vol.135, pp.205-216, 2022

YILDIZ, E. ŞÜMNÜ, S. G. And KAHYAOĞLU, L. N. (2022) . "Assessment of curcumin incorporated chickpea flour/PEO (polyethylene oxide) based electrospun nanofiber as an antioxidant and antimicrobial food package." FOOD AND BIOPRODUCTS PROCESSING , vol.135, pp.205-216.

@article{article, author={EDA YILDIZ Et Al. }, title={Assessment of curcumin incorporated chickpea flour/PEO (polyethylene oxide) based electrospun nanofiber as an antioxidant and antimicrobial food package}, journal={FOOD AND BIOPRODUCTS PROCESSING}, year=2022, pages={205-216} }