Kabakcı, C. Et Al. 2021. Encapsulation of Magnesium with Lentil Flour by Using Double Emulsion to Produce Magnesium Enriched Cakes. Food and Bioprocess Technology , vol.14, no.10 , 1773-1790.

Kabakcı, C., Şümnü, S. G., Şahin, S., & Öztop, H. M., (2021). Encapsulation of Magnesium with Lentil Flour by Using Double Emulsion to Produce Magnesium Enriched Cakes. Food and Bioprocess Technology , vol.14, no.10, 1773-1790.

Kabakcı, CANSU Et Al. "Encapsulation of Magnesium with Lentil Flour by Using Double Emulsion to Produce Magnesium Enriched Cakes," Food and Bioprocess Technology , vol.14, no.10, 1773-1790, 2021

Kabakcı, CANSU Et Al. "Encapsulation of Magnesium with Lentil Flour by Using Double Emulsion to Produce Magnesium Enriched Cakes." Food and Bioprocess Technology , vol.14, no.10, pp.1773-1790, 2021

Kabakcı, C. Et Al. (2021) . "Encapsulation of Magnesium with Lentil Flour by Using Double Emulsion to Produce Magnesium Enriched Cakes." Food and Bioprocess Technology , vol.14, no.10, pp.1773-1790.

@article{article, author={CANSU KABAKCI Et Al. }, title={Encapsulation of Magnesium with Lentil Flour by Using Double Emulsion to Produce Magnesium Enriched Cakes}, journal={Food and Bioprocess Technology}, year=2021, pages={1773-1790} }