Uygun, E. Et Al. 2020. Microwave Pretreatment for the Improvement of Physicochemical Properties of Carob Flour and Rice Starch-Based Electrospun Nanofilms. FOOD AND BIOPROCESS TECHNOLOGY , vol.13, no.5 , 838-850.

Uygun, E., YILDIZ, E., Sumnu, G., & ŞAHİN, S., (2020). Microwave Pretreatment for the Improvement of Physicochemical Properties of Carob Flour and Rice Starch-Based Electrospun Nanofilms. FOOD AND BIOPROCESS TECHNOLOGY , vol.13, no.5, 838-850.

Uygun, Eylul Et Al. "Microwave Pretreatment for the Improvement of Physicochemical Properties of Carob Flour and Rice Starch-Based Electrospun Nanofilms," FOOD AND BIOPROCESS TECHNOLOGY , vol.13, no.5, 838-850, 2020

Uygun, Eylul Et Al. "Microwave Pretreatment for the Improvement of Physicochemical Properties of Carob Flour and Rice Starch-Based Electrospun Nanofilms." FOOD AND BIOPROCESS TECHNOLOGY , vol.13, no.5, pp.838-850, 2020

Uygun, E. Et Al. (2020) . "Microwave Pretreatment for the Improvement of Physicochemical Properties of Carob Flour and Rice Starch-Based Electrospun Nanofilms." FOOD AND BIOPROCESS TECHNOLOGY , vol.13, no.5, pp.838-850.

@article{article, author={Eylul Uygun Et Al. }, title={Microwave Pretreatment for the Improvement of Physicochemical Properties of Carob Flour and Rice Starch-Based Electrospun Nanofilms}, journal={FOOD AND BIOPROCESS TECHNOLOGY}, year=2020, pages={838-850} }