Tatar, F. Et Al. 2015. Turkish Tombul hazelnut (Corylus avellana L.) protein concentrates: functional and rheological properties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.52, no.2 , 1024-1031.

Tatar, F., Tunc, M. T., & Kahyaoglu, T., (2015). Turkish Tombul hazelnut (Corylus avellana L.) protein concentrates: functional and rheological properties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.52, no.2, 1024-1031.

Tatar, F., M. T. Tunc, And Talip KAHYAOĞLU. "Turkish Tombul hazelnut (Corylus avellana L.) protein concentrates: functional and rheological properties," JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.52, no.2, 1024-1031, 2015

Tatar, F. Et Al. "Turkish Tombul hazelnut (Corylus avellana L.) protein concentrates: functional and rheological properties." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.52, no.2, pp.1024-1031, 2015

Tatar, F. Tunc, M. T. And Kahyaoglu, T. (2015) . "Turkish Tombul hazelnut (Corylus avellana L.) protein concentrates: functional and rheological properties." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.52, no.2, pp.1024-1031.

@article{article, author={F. Tatar Et Al. }, title={Turkish Tombul hazelnut (Corylus avellana L.) protein concentrates: functional and rheological properties}, journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE}, year=2015, pages={1024-1031} }