ÖZOĞUL, Y. Et Al. Contribution of polysaccharides from crustacean in fermented food products. 2022. In Advances in Food and Nutrition Research , Elsevier, 47-92.

ÖZOĞUL, Y., Elabed, N., Montanari, C., & ÖZOĞUL, F., (2022). Contribution of polysaccharides from crustacean in fermented food products. Advances in Food and Nutrition Research (pp.47-92), Elsevier.

ÖZOĞUL, YEŞİM Et Al. "Contribution of polysaccharides from crustacean in fermented food products." In Advances in Food and Nutrition Research , 47-92. Elsevier, 2022

ÖZOĞUL, YEŞİM Et Al. "Contribution of polysaccharides from crustacean in fermented food products." Advances in Food and Nutrition Research , Elsevier, 2022, pp.47-92.

ÖZOĞUL, Y. Et Al. (2022) "Contribution of polysaccharides from crustacean in fermented food products", Advances in Food and Nutrition Research . Elsevier.

@bookchapter{bookchapter, author ={YEŞİM ÖZOĞUL Et Al. }, chaptertitle={Contribution of polysaccharides from crustacean in fermented food products}, booktitle={ Advances in Food and Nutrition Research}, publisher={Elsevier}, city={},year={2022} }