H. Ulu, "Effect of wheat flour, whey protein concentrate and soya protein isolate on oxidative processes and textural properties of cooked meatballs," FOOD CHEMISTRY , vol.87, no.4, pp.523-529, 2004
Ulu, H. 2004. Effect of wheat flour, whey protein concentrate and soya protein isolate on oxidative processes and textural properties of cooked meatballs. FOOD CHEMISTRY , vol.87, no.4 , 523-529.
Ulu, H., (2004). Effect of wheat flour, whey protein concentrate and soya protein isolate on oxidative processes and textural properties of cooked meatballs. FOOD CHEMISTRY , vol.87, no.4, 523-529.
Ulu, H. "Effect of wheat flour, whey protein concentrate and soya protein isolate on oxidative processes and textural properties of cooked meatballs," FOOD CHEMISTRY , vol.87, no.4, 523-529, 2004
Ulu, H. "Effect of wheat flour, whey protein concentrate and soya protein isolate on oxidative processes and textural properties of cooked meatballs." FOOD CHEMISTRY , vol.87, no.4, pp.523-529, 2004
Ulu, H. (2004) . "Effect of wheat flour, whey protein concentrate and soya protein isolate on oxidative processes and textural properties of cooked meatballs." FOOD CHEMISTRY , vol.87, no.4, pp.523-529.
@article{article, author={H Ulu}, title={Effect of wheat flour, whey protein concentrate and soya protein isolate on oxidative processes and textural properties of cooked meatballs}, journal={FOOD CHEMISTRY}, year=2004, pages={523-529} }