ATEŞ, E. G. Et Al. 2021. In vitro digestibility of rare sugar (D-allulose) added pectin–soy protein gels. International Journal of Food Science and Technology , vol.56, no.7 , 3421-3431.

ATEŞ, E. G., Ozvural, E. B., & Oztop, M. H., (2021). In vitro digestibility of rare sugar (D-allulose) added pectin–soy protein gels. International Journal of Food Science and Technology , vol.56, no.7, 3421-3431.

ATEŞ, ELİF, Emin Burcin Ozvural, And HALİL MECİT ÖZTOP. "In vitro digestibility of rare sugar (D-allulose) added pectin–soy protein gels," International Journal of Food Science and Technology , vol.56, no.7, 3421-3431, 2021

ATEŞ, ELİF G. Et Al. "In vitro digestibility of rare sugar (D-allulose) added pectin–soy protein gels." International Journal of Food Science and Technology , vol.56, no.7, pp.3421-3431, 2021

ATEŞ, E. G. Ozvural, E. B. And Oztop, M. H. (2021) . "In vitro digestibility of rare sugar (D-allulose) added pectin–soy protein gels." International Journal of Food Science and Technology , vol.56, no.7, pp.3421-3431.

@article{article, author={ELİF GÖKÇEN ATEŞ Et Al. }, title={In vitro digestibility of rare sugar (D-allulose) added pectin–soy protein gels}, journal={International Journal of Food Science and Technology}, year=2021, pages={3421-3431} }