AKDENİZ, B. Et Al. 2017. The effects of maltodextrin and gum Arabic on encapsulation of onion skin phenolic compounds. EFF2017 Engineering Future Food .

AKDENİZ, B., ŞÜMNÜ, S. G., & ŞAHİN, S., (2017). The effects of maltodextrin and gum Arabic on encapsulation of onion skin phenolic compounds . EFF2017 Engineering Future Food

AKDENİZ, BÜŞRA, SERVET GÜLÜM ŞÜMNÜ, And SERPİL ŞAHİN. "The effects of maltodextrin and gum Arabic on encapsulation of onion skin phenolic compounds," EFF2017 Engineering Future Food, 2017

AKDENİZ, BÜŞRA Et Al. "The effects of maltodextrin and gum Arabic on encapsulation of onion skin phenolic compounds." EFF2017 Engineering Future Food , 2017

AKDENİZ, B. ŞÜMNÜ, S. G. And ŞAHİN, S. (2017) . "The effects of maltodextrin and gum Arabic on encapsulation of onion skin phenolic compounds." EFF2017 Engineering Future Food .

@conferencepaper{conferencepaper, author={BÜŞRA AKDENİZ Et Al. }, title={The effects of maltodextrin and gum Arabic on encapsulation of onion skin phenolic compounds}, congress name={EFF2017 Engineering Future Food}, city={}, country={}, year={2017}}