The Effect of Microfluidization Process on Morphology of Legume Flours based NanofibersProduced by Electrospinning Method | AVESİS

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The Effect of Microfluidization Process on Morphology of Legume Flours based NanofibersProduced by Electrospinning Method

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1st International / 11th NationalFood Engineering Congress, Antalya, Turkey, 7 - 09 November 2019, pp.176

Publication Type: Conference Paper / Summary Text
City: Antalya
Country: Turkey
Page Numbers: pp.176
Middle East Technical University Affiliated: Yes