AKSOYLU ÖZBEK, Z. And GÜNÇ ERGÖNÜL, P. 2020. Optimisation of wall material composition of freeze–dried pumpkin seed oil microcapsules: Interaction effects of whey protein, maltodextrin, and gum Arabic by D–optimal mixture design approach. Food Hydrocolloids , vol.107 .

AKSOYLU ÖZBEK, Z., & GÜNÇ ERGÖNÜL, P., (2020). Optimisation of wall material composition of freeze–dried pumpkin seed oil microcapsules: Interaction effects of whey protein, maltodextrin, and gum Arabic by D–optimal mixture design approach. Food Hydrocolloids , vol.107.

AKSOYLU ÖZBEK, ZEYNEP, And PELİN GÜNÇ ERGÖNÜL. "Optimisation of wall material composition of freeze–dried pumpkin seed oil microcapsules: Interaction effects of whey protein, maltodextrin, and gum Arabic by D–optimal mixture design approach," Food Hydrocolloids , vol.107, 2020

AKSOYLU ÖZBEK, ZEYNEP A. And GÜNÇ ERGÖNÜL, PELİN G. . "Optimisation of wall material composition of freeze–dried pumpkin seed oil microcapsules: Interaction effects of whey protein, maltodextrin, and gum Arabic by D–optimal mixture design approach." Food Hydrocolloids , vol.107, 2020

AKSOYLU ÖZBEK, Z. And GÜNÇ ERGÖNÜL, P. (2020) . "Optimisation of wall material composition of freeze–dried pumpkin seed oil microcapsules: Interaction effects of whey protein, maltodextrin, and gum Arabic by D–optimal mixture design approach." Food Hydrocolloids , vol.107.

@article{article, author={ZEYNEP AKSOYLU ÖZBEK And author={PELİN GÜNÇ ERGÖNÜL}, title={Optimisation of wall material composition of freeze–dried pumpkin seed oil microcapsules: Interaction effects of whey protein, maltodextrin, and gum Arabic by D–optimal mixture design approach}, journal={Food Hydrocolloids}, year=2020}