KIRTIL, E. And Oztop, M. H. 2016. Characterization of emulsion stabilization properties of quince seed extract as a new source of hydrocolloid. FOOD RESEARCH INTERNATIONAL , vol.85 , 84-94.

KIRTIL, E., & Oztop, M. H., (2016). Characterization of emulsion stabilization properties of quince seed extract as a new source of hydrocolloid. FOOD RESEARCH INTERNATIONAL , vol.85, 84-94.

KIRTIL, EMRAH, And HALİL MECİT ÖZTOP. "Characterization of emulsion stabilization properties of quince seed extract as a new source of hydrocolloid," FOOD RESEARCH INTERNATIONAL , vol.85, 84-94, 2016

KIRTIL, EMRAH And Oztop, HALİL M. . "Characterization of emulsion stabilization properties of quince seed extract as a new source of hydrocolloid." FOOD RESEARCH INTERNATIONAL , vol.85, pp.84-94, 2016

KIRTIL, E. And Oztop, M. H. (2016) . "Characterization of emulsion stabilization properties of quince seed extract as a new source of hydrocolloid." FOOD RESEARCH INTERNATIONAL , vol.85, pp.84-94.

@article{article, author={EMRAH KIRTIL And author={HALİL MECİT ÖZTOP}, title={Characterization of emulsion stabilization properties of quince seed extract as a new source of hydrocolloid}, journal={FOOD RESEARCH INTERNATIONAL}, year=2016, pages={84-94} }