Fragmented Proteins as Food Emulsion Stabilizers: A Theoretical Study

Zengin, Adem

dc.contributor.authors	Ettelaie, R ; Zengin, A; Lee, H
dc.date.accessioned	2020-03-06T08:32:43Z
dc.date.available	2020-03-06T08:32:43Z
dc.date.issued	2014
dc.identifier.citation	Ettelaie, R ; Zengin, A; Lee, H (2014). Fragmented Proteins as Food Emulsion Stabilizers: A Theoretical Study. BIOPOLYMERS, 101, 958-945
dc.identifier.issn	0006-3525
dc.identifier.uri	https://doi.org/10.1002/bip.22487
dc.identifier.uri	https://hdl.handle.net/20.500.12619/67374
dc.title	Fragmented Proteins as Food Emulsion Stabilizers: A Theoretical Study
dc.identifier.volume	101
dc.identifier.startpage	945
dc.identifier.endpage	958
dc.contributor.department	Sakarya Üniversitesi/Mühendislik Fakültesi/Gıda Mühendisliği Bölümü
dc.contributor.saüauthor	Zengin, Adem
dc.relation.journal	BIOPOLYMERS
dc.identifier.doi	10.1002/bip.22487
dc.contributor.author	Zengin, Adem