Tarhan, Ö. And Harsa, Ş. 2014. Nanotubular structures developed from whey-based α-lactalbumin fractions for food applications. Biotechnology Progress , vol.30, no.6 , 1301-1310.

Tarhan, Ö., & Harsa, Ş., (2014). Nanotubular structures developed from whey-based α-lactalbumin fractions for food applications. Biotechnology Progress , vol.30, no.6, 1301-1310.

Tarhan, ÖZGÜR, And Şebnem Harsa. "Nanotubular structures developed from whey-based α-lactalbumin fractions for food applications," Biotechnology Progress , vol.30, no.6, 1301-1310, 2014

Tarhan, ÖZGÜR And Harsa, Şebnem. "Nanotubular structures developed from whey-based α-lactalbumin fractions for food applications." Biotechnology Progress , vol.30, no.6, pp.1301-1310, 2014

Tarhan, Ö. And Harsa, Ş. (2014) . "Nanotubular structures developed from whey-based α-lactalbumin fractions for food applications." Biotechnology Progress , vol.30, no.6, pp.1301-1310.

@article{article, author={ÖZGÜR TARHAN And author={Şebnem Harsa}, title={Nanotubular structures developed from whey-based α-lactalbumin fractions for food applications}, journal={Biotechnology Progress}, year=2014, pages={1301-1310} }