Oğuz, S. Et Al. 2019. The Effect of Microfluidization Process on Morphology of Legume Flours based Nanofibers Produced by Electrospinning Method. 1st International / 11th National Food Engineering Congress , (Antalya, Turkey), 176.

Oğuz, S., Tam, N., Aydoğdu, A., Şümnü, S. G., & Şahin, S., (2019). The Effect of Microfluidization Process on Morphology of Legume Flours based Nanofibers Produced by Electrospinning Method . 1st International / 11th National Food Engineering Congress (pp.176). Antalya, Turkey

Oğuz, SEREN Et Al. "The Effect of Microfluidization Process on Morphology of Legume Flours based Nanofibers Produced by Electrospinning Method," 1st International / 11th National Food Engineering Congress, Antalya, Turkey, 2019

Oğuz, SEREN Et Al. "The Effect of Microfluidization Process on Morphology of Legume Flours based Nanofibers Produced by Electrospinning Method." 1st International / 11th National Food Engineering Congress , Antalya, Turkey, pp.176, 2019

Oğuz, S. Et Al. (2019) . "The Effect of Microfluidization Process on Morphology of Legume Flours based Nanofibers Produced by Electrospinning Method." 1st International / 11th National Food Engineering Congress , Antalya, Turkey, p.176.

@conferencepaper{conferencepaper, author={SEREN OĞUZ Et Al. }, title={The Effect of Microfluidization Process on Morphology of Legume Flours based Nanofibers Produced by Electrospinning Method}, congress name={1st International / 11th National Food Engineering Congress}, city={Antalya}, country={Turkey}, year={2019}, pages={176} }