Sasmaz, H. K. Et Al. 2023. Optimization of complex coacervation parameters for the production of encapsulated black garlic using response surface methodology. JOURNAL OF FOOD SCIENCE , vol.88, no.11 , 4424-4439.

Sasmaz, H. K., Adal, E., Kadiroglu, P., Selli, S., Uzlasir, T., & Kelebek, H., (2023). Optimization of complex coacervation parameters for the production of encapsulated black garlic using response surface methodology. JOURNAL OF FOOD SCIENCE , vol.88, no.11, 4424-4439.

Sasmaz, Hatice Et Al. "Optimization of complex coacervation parameters for the production of encapsulated black garlic using response surface methodology," JOURNAL OF FOOD SCIENCE , vol.88, no.11, 4424-4439, 2023

Sasmaz, Hatice K. Et Al. "Optimization of complex coacervation parameters for the production of encapsulated black garlic using response surface methodology." JOURNAL OF FOOD SCIENCE , vol.88, no.11, pp.4424-4439, 2023

Sasmaz, H. K. Et Al. (2023) . "Optimization of complex coacervation parameters for the production of encapsulated black garlic using response surface methodology." JOURNAL OF FOOD SCIENCE , vol.88, no.11, pp.4424-4439.

@article{article, author={Hatice Kubra Sasmaz Et Al. }, title={Optimization of complex coacervation parameters for the production of encapsulated black garlic using response surface methodology}, journal={JOURNAL OF FOOD SCIENCE}, year=2023, pages={4424-4439} }