Cetinkaya, T. Et Al. 2021. A new application with characterized oil-in-water-in-oil double emulsions: Gelatin-xanthan gum complexes for the edible oil industry. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.138 .

Cetinkaya, T., Altay, F., & Ceylan, Z., (2021). A new application with characterized oil-in-water-in-oil double emulsions: Gelatin-xanthan gum complexes for the edible oil industry. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.138.

Cetinkaya, TURGAY, Filiz Altay, And Zafer Ceylan. "A new application with characterized oil-in-water-in-oil double emulsions: Gelatin-xanthan gum complexes for the edible oil industry," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.138, 2021

Cetinkaya, TURGAY Et Al. "A new application with characterized oil-in-water-in-oil double emulsions: Gelatin-xanthan gum complexes for the edible oil industry." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.138, 2021

Cetinkaya, T. Altay, F. And Ceylan, Z. (2021) . "A new application with characterized oil-in-water-in-oil double emulsions: Gelatin-xanthan gum complexes for the edible oil industry." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.138.

@article{article, author={TURGAY ÇETİNKAYA Et Al. }, title={A new application with characterized oil-in-water-in-oil double emulsions: Gelatin-xanthan gum complexes for the edible oil industry}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2021}