Tarhan, Ö. Et Al. 2016. Rheological and structural characterization of whey protein gelation induced by enzymatic hydrolysis. Food Hydrocolloids , vol.61 , 211-220.

Tarhan, Ö., Spotti, M. J., Schaffter, S., Corvalan, C. M., & Campanella, O. H., (2016). Rheological and structural characterization of whey protein gelation induced by enzymatic hydrolysis. Food Hydrocolloids , vol.61, 211-220.

Tarhan, ÖZGÜR Et Al. "Rheological and structural characterization of whey protein gelation induced by enzymatic hydrolysis," Food Hydrocolloids , vol.61, 211-220, 2016

Tarhan, ÖZGÜR Et Al. "Rheological and structural characterization of whey protein gelation induced by enzymatic hydrolysis." Food Hydrocolloids , vol.61, pp.211-220, 2016

Tarhan, Ö. Et Al. (2016) . "Rheological and structural characterization of whey protein gelation induced by enzymatic hydrolysis." Food Hydrocolloids , vol.61, pp.211-220.

@article{article, author={ÖZGÜR TARHAN Et Al. }, title={Rheological and structural characterization of whey protein gelation induced by enzymatic hydrolysis}, journal={Food Hydrocolloids}, year=2016, pages={211-220} }