GÜL, D. Et Al. 2023. Research on the characteristics of model meat systems with emulsion gels including different legume flours. International Journal of Agriculture, Environment and Food Sciences , vol.7, no.4 , 807-817.

GÜL, D., Özvural, E. B., Ertuğrul, Ü., Tas, O., & Oztop, M. H., (2023). Research on the characteristics of model meat systems with emulsion gels including different legume flours. International Journal of Agriculture, Environment and Food Sciences , vol.7, no.4, 807-817.

GÜL, DAMLA Et Al. "Research on the characteristics of model meat systems with emulsion gels including different legume flours," International Journal of Agriculture, Environment and Food Sciences , vol.7, no.4, 807-817, 2023

GÜL, DAMLA Et Al. "Research on the characteristics of model meat systems with emulsion gels including different legume flours." International Journal of Agriculture, Environment and Food Sciences , vol.7, no.4, pp.807-817, 2023

GÜL, D. Et Al. (2023) . "Research on the characteristics of model meat systems with emulsion gels including different legume flours." International Journal of Agriculture, Environment and Food Sciences , vol.7, no.4, pp.807-817.

@article{article, author={DAMLA GÜL Et Al. }, title={Research on the characteristics of model meat systems with emulsion gels including different legume flours}, journal={International Journal of Agriculture, Environment and Food Sciences}, year=2023, pages={807-817} }