Pocan, P. Et Al. 2019. Characterization of Emulsion Stabilization Properties of Gum Tragacanth, Xanthan Gum and Sucrose Monopalmitate: A Comparative Study. JOURNAL OF FOOD SCIENCE , vol.84 , 1087-1093.

Pocan, P., İlhan, E., & Oztop, M. H., (2019). Characterization of Emulsion Stabilization Properties of Gum Tragacanth, Xanthan Gum and Sucrose Monopalmitate: A Comparative Study. JOURNAL OF FOOD SCIENCE , vol.84, 1087-1093.

Pocan, Pelin, ESMANUR İLHAN, And HALİL MECİT ÖZTOP. "Characterization of Emulsion Stabilization Properties of Gum Tragacanth, Xanthan Gum and Sucrose Monopalmitate: A Comparative Study," JOURNAL OF FOOD SCIENCE , vol.84, 1087-1093, 2019

Pocan, Pelin Et Al. "Characterization of Emulsion Stabilization Properties of Gum Tragacanth, Xanthan Gum and Sucrose Monopalmitate: A Comparative Study." JOURNAL OF FOOD SCIENCE , vol.84, pp.1087-1093, 2019

Pocan, P. İlhan, E. And Oztop, M. H. (2019) . "Characterization of Emulsion Stabilization Properties of Gum Tragacanth, Xanthan Gum and Sucrose Monopalmitate: A Comparative Study." JOURNAL OF FOOD SCIENCE , vol.84, pp.1087-1093.

@article{article, author={Pelin Pocan Et Al. }, title={Characterization of Emulsion Stabilization Properties of Gum Tragacanth, Xanthan Gum and Sucrose Monopalmitate: A Comparative Study}, journal={JOURNAL OF FOOD SCIENCE}, year=2019, pages={1087-1093} }