| dc.contributor.author | Gümüş, Cansu Ekin | |
| dc.date.accessioned | 2019-05-13T08:57:57Z | |
| dc.date.available | 2019-05-13T08:57:57Z | |
| dc.date.issued | 2018 | |
| dc.identifier.citation | Gümüş, C. E. (2018). Plant-based proteins: An alternative to synthetic emulsifiers. International News on Fats, Oils and Related Materials, 29(5), 14-16. | en_US |
| dc.identifier.issn | 0897-8026 | |
| dc.identifier.uri | https://hdl.handle.net/11491/1043 | |
| dc.description.abstract | [No abstract available] | en_US |
| dc.language.iso | eng | |
| dc.publisher | American Oil Chemists' Society | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.subject | [Belirlenecek] | en_US |
| dc.title | Plant-based proteins: An alternative to synthetic emulsifiers | en_US |
| dc.type | article | en_US |
| dc.relation.journal | International News on Fats, Oils and Related Materials | en_US |
| dc.department | Hitit Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü | en_US |
| dc.identifier.volume | 29 | en_US |
| dc.identifier.issue | 5 | en_US |
| dc.identifier.startpage | 14 | en_US |
| dc.identifier.endpage | 16 | en_US |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
