Gürbüz, Z. Et Al. 2024. A novel composite edible film based on quince seed gel and whey protein concentrate as affected by transglutaminase crosslinking. International Journal of Food Science and Technology , vol.59, no.9 , 6163-6173.

Gürbüz, Z., Şengül, M., Erkaya Kotan, T., & Sarıcaoğlu, F. T., (2024). A novel composite edible film based on quince seed gel and whey protein concentrate as affected by transglutaminase crosslinking. International Journal of Food Science and Technology , vol.59, no.9, 6163-6173.

Gürbüz, Zeynep Et Al. "A novel composite edible film based on quince seed gel and whey protein concentrate as affected by transglutaminase crosslinking," International Journal of Food Science and Technology , vol.59, no.9, 6163-6173, 2024

Gürbüz, Zeynep G. Et Al. "A novel composite edible film based on quince seed gel and whey protein concentrate as affected by transglutaminase crosslinking." International Journal of Food Science and Technology , vol.59, no.9, pp.6163-6173, 2024

Gürbüz, Z. Et Al. (2024) . "A novel composite edible film based on quince seed gel and whey protein concentrate as affected by transglutaminase crosslinking." International Journal of Food Science and Technology , vol.59, no.9, pp.6163-6173.

@article{article, author={Zeynep GÜRBÜZ KAÇAN Et Al. }, title={A novel composite edible film based on quince seed gel and whey protein concentrate as affected by transglutaminase crosslinking}, journal={International Journal of Food Science and Technology}, year=2024, pages={6163-6173} }