YALÇIN, E. Et Al. 2008. Foaming properties of barley protein isolates and hydrolysates. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.226, no.5 , 967-974.

YALÇIN, E., Celik, S., & İBANOĞLU, E., (2008). Foaming properties of barley protein isolates and hydrolysates. EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.226, no.5, 967-974.

YALÇIN, ERKAN, Sueeda Celik, And ESRA İBANOĞLU. "Foaming properties of barley protein isolates and hydrolysates," EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.226, no.5, 967-974, 2008

YALÇIN, ERKAN Et Al. "Foaming properties of barley protein isolates and hydrolysates." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.226, no.5, pp.967-974, 2008

YALÇIN, E. Celik, S. And İBANOĞLU, E. (2008) . "Foaming properties of barley protein isolates and hydrolysates." EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.226, no.5, pp.967-974.

@article{article, author={ERKAN YALÇIN Et Al. }, title={Foaming properties of barley protein isolates and hydrolysates}, journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY}, year=2008, pages={967-974} }