Yalmanci, D. Et Al. 2023. The stabilisation of low-fat mayonnaise by whey protein isolate-microbial exopolysaccharides (Weissella confusa W-16 strain) complex. International Journal of Food Science and Technology , vol.58, no.3 , 1307-1316.

Yalmanci, D., DERTLİ, E., Tekin-Cakmak, Z. H., & KARASU, S., (2023). The stabilisation of low-fat mayonnaise by whey protein isolate-microbial exopolysaccharides (Weissella confusa W-16 strain) complex. International Journal of Food Science and Technology , vol.58, no.3, 1307-1316.

Yalmanci, Dilara Et Al. "The stabilisation of low-fat mayonnaise by whey protein isolate-microbial exopolysaccharides (Weissella confusa W-16 strain) complex," International Journal of Food Science and Technology , vol.58, no.3, 1307-1316, 2023

Yalmanci, Dilara Et Al. "The stabilisation of low-fat mayonnaise by whey protein isolate-microbial exopolysaccharides (Weissella confusa W-16 strain) complex." International Journal of Food Science and Technology , vol.58, no.3, pp.1307-1316, 2023

Yalmanci, D. Et Al. (2023) . "The stabilisation of low-fat mayonnaise by whey protein isolate-microbial exopolysaccharides (Weissella confusa W-16 strain) complex." International Journal of Food Science and Technology , vol.58, no.3, pp.1307-1316.

@article{article, author={Dilara Yalmanci Et Al. }, title={The stabilisation of low-fat mayonnaise by whey protein isolate-microbial exopolysaccharides (Weissella confusa W-16 strain) complex}, journal={International Journal of Food Science and Technology}, year=2023, pages={1307-1316} }