Plant-based proteins: An alternative to synthetic emulsifiers

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dc.contributor.authorGümüş, Cansu Ekin
dc.date.accessioned2019-05-13T08:57:57Z
dc.date.available2019-05-13T08:57:57Z
dc.date.issued2018
dc.departmentHitit Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstract[No abstract available]
dc.identifier.citationGümüş, C. E. (2018). Plant-based proteins: An alternative to synthetic emulsifiers. International News on Fats, Oils and Related Materials, 29(5), 14-16.
dc.identifier.endpage16en_US
dc.identifier.issn0897-8026
dc.identifier.issue5en_US
dc.identifier.scopusqualityN/A
dc.identifier.startpage14en_US
dc.identifier.urihttps://hdl.handle.net/11491/1043
dc.identifier.volume29en_US
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherAmerican Oil Chemists' Society
dc.relation.ispartofInternational News on Fats, Oils and Related Materials
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subject[Belirlenecek]en_US
dc.titlePlant-based proteins: An alternative to synthetic emulsifiers
dc.typeArticle

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