Ozel, B. Et Al. 2017. Effect of different polysaccharides on swelling of composite whey protein hydrogels: A low field (LF) NMR relaxometry study. JOURNAL OF FOOD PROCESS ENGINEERING , vol.40, no.3 .

Ozel, B., UGUZ, S. S., KILERCIOGLU, M., GRUNIN, L., & Oztop, M. H., (2017). Effect of different polysaccharides on swelling of composite whey protein hydrogels: A low field (LF) NMR relaxometry study. JOURNAL OF FOOD PROCESS ENGINEERING , vol.40, no.3.

Ozel, BARIŞ Et Al. "Effect of different polysaccharides on swelling of composite whey protein hydrogels: A low field (LF) NMR relaxometry study," JOURNAL OF FOOD PROCESS ENGINEERING , vol.40, no.3, 2017

Ozel, BARIŞ Et Al. "Effect of different polysaccharides on swelling of composite whey protein hydrogels: A low field (LF) NMR relaxometry study." JOURNAL OF FOOD PROCESS ENGINEERING , vol.40, no.3, 2017

Ozel, B. Et Al. (2017) . "Effect of different polysaccharides on swelling of composite whey protein hydrogels: A low field (LF) NMR relaxometry study." JOURNAL OF FOOD PROCESS ENGINEERING , vol.40, no.3.

@article{article, author={BARIŞ ÖZEL Et Al. }, title={Effect of different polysaccharides on swelling of composite whey protein hydrogels: A low field (LF) NMR relaxometry study}, journal={JOURNAL OF FOOD PROCESS ENGINEERING}, year=2017}