Zareie, M. Et Al. 2003. Investigating network, branching, gelation and enzymatic degradation in pectin by atomic force microscopy. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.40, no.2 , 169-172.

Zareie, M., Gokmen, V., & Javadipour, I., (2003). Investigating network, branching, gelation and enzymatic degradation in pectin by atomic force microscopy. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.40, no.2, 169-172.

Zareie, MH, VURAL GÖKMEN, And I Javadipour. "Investigating network, branching, gelation and enzymatic degradation in pectin by atomic force microscopy," JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.40, no.2, 169-172, 2003

Zareie, MH Et Al. "Investigating network, branching, gelation and enzymatic degradation in pectin by atomic force microscopy." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.40, no.2, pp.169-172, 2003

Zareie, M. Gokmen, V. And Javadipour, I. (2003) . "Investigating network, branching, gelation and enzymatic degradation in pectin by atomic force microscopy." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.40, no.2, pp.169-172.

@article{article, author={MH Zareie Et Al. }, title={Investigating network, branching, gelation and enzymatic degradation in pectin by atomic force microscopy}, journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE}, year=2003, pages={169-172} }