E. ÇARKCIOĞLU And K. CANDOĞAN, "Textural and water binding properties of Reduced salt chicken myofibrillar protein gels Formulated with guar gum and bean fiber," 2nd International Congress on Food Technology. , Aydın, Turkey, 2014
ÇARKCIOĞLU, E. And CANDOĞAN, K. 2014. Textural and water binding properties of Reduced salt chicken myofibrillar protein gels Formulated with guar gum and bean fiber. 2nd International Congress on Food Technology. , (Aydın, Turkey).
ÇARKCIOĞLU, E., & CANDOĞAN, K., (2014). Textural and water binding properties of Reduced salt chicken myofibrillar protein gels Formulated with guar gum and bean fiber . 2nd International Congress on Food Technology., Aydın, Turkey
ÇARKCIOĞLU, Emine, And KEZBAN CANDOĞAN. "Textural and water binding properties of Reduced salt chicken myofibrillar protein gels Formulated with guar gum and bean fiber," 2nd International Congress on Food Technology., Aydın, Turkey, 2014
ÇARKCIOĞLU, Emine And CANDOĞAN, KEZBAN. "Textural and water binding properties of Reduced salt chicken myofibrillar protein gels Formulated with guar gum and bean fiber." 2nd International Congress on Food Technology. , Aydın, Turkey, 2014
ÇARKCIOĞLU, E. And CANDOĞAN, K. (2014) . "Textural and water binding properties of Reduced salt chicken myofibrillar protein gels Formulated with guar gum and bean fiber." 2nd International Congress on Food Technology. , Aydın, Turkey.
@conferencepaper{conferencepaper, author={Emine OLUM And author={KEZBAN CANDOĞAN}, title={Textural and water binding properties of Reduced salt chicken myofibrillar protein gels Formulated with guar gum and bean fiber}, congress name={2nd International Congress on Food Technology.}, city={Aydın}, country={Turkey}, year={2014}}