Tam, N. Et Al. 2017. Influence of solution properties and pH on the fabrication of electrospun lentil flour/HPMC blend nanofibers. FOOD RESEARCH INTERNATIONAL , vol.102 , 616-624.

Tam, N., OĞUZ, S., Aydogdu, A., Sumnu, G., & ŞAHİN, S., (2017). Influence of solution properties and pH on the fabrication of electrospun lentil flour/HPMC blend nanofibers. FOOD RESEARCH INTERNATIONAL , vol.102, 616-624.

Tam, Nilay Et Al. "Influence of solution properties and pH on the fabrication of electrospun lentil flour/HPMC blend nanofibers," FOOD RESEARCH INTERNATIONAL , vol.102, 616-624, 2017

Tam, Nilay Et Al. "Influence of solution properties and pH on the fabrication of electrospun lentil flour/HPMC blend nanofibers." FOOD RESEARCH INTERNATIONAL , vol.102, pp.616-624, 2017

Tam, N. Et Al. (2017) . "Influence of solution properties and pH on the fabrication of electrospun lentil flour/HPMC blend nanofibers." FOOD RESEARCH INTERNATIONAL , vol.102, pp.616-624.

@article{article, author={Nilay Tam Et Al. }, title={Influence of solution properties and pH on the fabrication of electrospun lentil flour/HPMC blend nanofibers}, journal={FOOD RESEARCH INTERNATIONAL}, year=2017, pages={616-624} }