Ural, G. N. And Topuz, O. K. 2023. Optimization of Caviar-Like Hydrogel Beads Containing Melanin-Free Cuttlefish Ink: Physicochemical Characterization. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.1, no.1 , 1-10.

Ural, G. N., & Topuz, O. K., (2023). Optimization of Caviar-Like Hydrogel Beads Containing Melanin-Free Cuttlefish Ink: Physicochemical Characterization. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.1, no.1, 1-10.

Ural, Gizem, And OSMAN KADİR TOPUZ. "Optimization of Caviar-Like Hydrogel Beads Containing Melanin-Free Cuttlefish Ink: Physicochemical Characterization," JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.1, no.1, 1-10, 2023

Ural, Gizem N. And Topuz, OSMAN K. . "Optimization of Caviar-Like Hydrogel Beads Containing Melanin-Free Cuttlefish Ink: Physicochemical Characterization." JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.1, no.1, pp.1-10, 2023

Ural, G. N. And Topuz, O. K. (2023) . "Optimization of Caviar-Like Hydrogel Beads Containing Melanin-Free Cuttlefish Ink: Physicochemical Characterization." JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , vol.1, no.1, pp.1-10.

@article{article, author={Gizem Nazlı Ural And author={OSMAN KADİR TOPUZ}, title={Optimization of Caviar-Like Hydrogel Beads Containing Melanin-Free Cuttlefish Ink: Physicochemical Characterization}, journal={JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY}, year=2023, pages={1-10} }