Saroğlu, Ö. Et Al. 2024. Investigating the Rheological, Microstructural, and Textural Properties of Liposomal Gels Derived from Salep and Xanthan Gum. International Food Innovation and Sustainability Congress , (İstanbul, Turkey), 118-119.

Saroğlu, Ö., Karadağ, A., Tekin Çakmak, Z. H., & Karasu, S., (2024). Investigating the Rheological, Microstructural, and Textural Properties of Liposomal Gels Derived from Salep and Xanthan Gum . International Food Innovation and Sustainability Congress (pp.118-119). İstanbul, Turkey

Saroğlu, Öznur Et Al. "Investigating the Rheological, Microstructural, and Textural Properties of Liposomal Gels Derived from Salep and Xanthan Gum," International Food Innovation and Sustainability Congress, İstanbul, Turkey, 2024

Saroğlu, Öznur Et Al. "Investigating the Rheological, Microstructural, and Textural Properties of Liposomal Gels Derived from Salep and Xanthan Gum." International Food Innovation and Sustainability Congress , İstanbul, Turkey, pp.118-119, 2024

Saroğlu, Ö. Et Al. (2024) . "Investigating the Rheological, Microstructural, and Textural Properties of Liposomal Gels Derived from Salep and Xanthan Gum." International Food Innovation and Sustainability Congress , İstanbul, Turkey, pp.118-119.

@conferencepaper{conferencepaper, author={Öznur SAROĞLU Et Al. }, title={Investigating the Rheological, Microstructural, and Textural Properties of Liposomal Gels Derived from Salep and Xanthan Gum}, congress name={International Food Innovation and Sustainability Congress}, city={İstanbul}, country={Turkey}, year={2024}, pages={118-119} }