ÖZTOP, H. M. Et Al. 2014. Exploring the effect of quince seed gum on composite whey protein gel stability through Magnetic Resonance Imaging MRI Experiments. XII International Conference on the Applications of Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance .

ÖZTOP, H. M., Alaçık, İ., Uğuz, Ş. S., MERT, B., & ŞAHİN, S., (2014). Exploring the effect of quince seed gum on composite whey protein gel stability through Magnetic Resonance Imaging MRI Experiments . XII International Conference on the Applications of Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance

ÖZTOP, HALİL Et Al. "Exploring the effect of quince seed gum on composite whey protein gel stability through Magnetic Resonance Imaging MRI Experiments," XII International Conference on the Applications of Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance, 2014

ÖZTOP, HALİL M. Et Al. "Exploring the effect of quince seed gum on composite whey protein gel stability through Magnetic Resonance Imaging MRI Experiments." XII International Conference on the Applications of Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance , 2014

ÖZTOP, H. M. Et Al. (2014) . "Exploring the effect of quince seed gum on composite whey protein gel stability through Magnetic Resonance Imaging MRI Experiments." XII International Conference on the Applications of Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance .

@conferencepaper{conferencepaper, author={HALİL MECİT ÖZTOP Et Al. }, title={Exploring the effect of quince seed gum on composite whey protein gel stability through Magnetic Resonance Imaging MRI Experiments}, congress name={XII International Conference on the Applications of Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance}, city={}, country={}, year={2014}}