TATAR, B. Et Al. 2016. Investigation of the effects of different gum types and concentrations on the encapsulation of cherry laurel powders. 2nd Food Structure and Functionality Forum Symposium - From Molecules to Functionality .

TATAR, B., Ayaz, E., ŞÜMNÜ, S. G., & ÖZTOP, H. M., (2016). Investigation of the effects of different gum types and concentrations on the encapsulation of cherry laurel powders . 2nd Food Structure and Functionality Forum Symposium - From Molecules to Functionality

TATAR, BETÜL Et Al. "Investigation of the effects of different gum types and concentrations on the encapsulation of cherry laurel powders," 2nd Food Structure and Functionality Forum Symposium - From Molecules to Functionality, 2016

TATAR, BETÜL Et Al. "Investigation of the effects of different gum types and concentrations on the encapsulation of cherry laurel powders." 2nd Food Structure and Functionality Forum Symposium - From Molecules to Functionality , 2016

TATAR, B. Et Al. (2016) . "Investigation of the effects of different gum types and concentrations on the encapsulation of cherry laurel powders." 2nd Food Structure and Functionality Forum Symposium - From Molecules to Functionality .

@conferencepaper{conferencepaper, author={BETÜL TATAR Et Al. }, title={Investigation of the effects of different gum types and concentrations on the encapsulation of cherry laurel powders}, congress name={2nd Food Structure and Functionality Forum Symposium - From Molecules to Functionality}, city={}, country={}, year={2016}}