EYİLER KAYA, E. 2018. EFFECT OF XHANTAN GUM, LOCUST BEAN GUM AND GUAR GUM ON THERMAL PROPERTIES OF MEAT PROTEINS. 3rd International Congress on Food Technology , (Nevşehir, Turkey), 201.

EYİLER KAYA, E., (2018). EFFECT OF XHANTAN GUM, LOCUST BEAN GUM AND GUAR GUM ON THERMAL PROPERTIES OF MEAT PROTEINS . 3rd International Congress on Food Technology (pp.201). Nevşehir, Turkey

EYİLER KAYA, ESEN. "EFFECT OF XHANTAN GUM, LOCUST BEAN GUM AND GUAR GUM ON THERMAL PROPERTIES OF MEAT PROTEINS," 3rd International Congress on Food Technology, Nevşehir, Turkey, 2018

EYİLER KAYA, ESEN E. . "EFFECT OF XHANTAN GUM, LOCUST BEAN GUM AND GUAR GUM ON THERMAL PROPERTIES OF MEAT PROTEINS." 3rd International Congress on Food Technology , Nevşehir, Turkey, pp.201, 2018

EYİLER KAYA, E. (2018) . "EFFECT OF XHANTAN GUM, LOCUST BEAN GUM AND GUAR GUM ON THERMAL PROPERTIES OF MEAT PROTEINS." 3rd International Congress on Food Technology , Nevşehir, Turkey, p.201.

@conferencepaper{conferencepaper, author={ESEN EYİLER KAYA}, title={EFFECT OF XHANTAN GUM, LOCUST BEAN GUM AND GUAR GUM ON THERMAL PROPERTIES OF MEAT PROTEINS}, congress name={3rd International Congress on Food Technology}, city={Nevşehir}, country={Turkey}, year={2018}, pages={201} }