AYDOĞDU EMİR, A. Et Al. 2021. Gallic acid encapsulated pea flour\u2010based nanofibers produced by electrospinning as a potential active food packaging material. LEGUME SCIENCE , vol.3, no.2 , 1-10.

AYDOĞDU EMİR, A., YILDIZ, E., AYDOĞDU, Y., ŞÜMNÜ, S. G., & ŞAHİN, S., (2021). Gallic acid encapsulated pea flour\u2010based nanofibers produced by electrospinning as a potential active food packaging material. LEGUME SCIENCE , vol.3, no.2, 1-10.

AYDOĞDU EMİR, AYÇA Et Al. "Gallic acid encapsulated pea flour\u2010based nanofibers produced by electrospinning as a potential active food packaging material," LEGUME SCIENCE , vol.3, no.2, 1-10, 2021

AYDOĞDU EMİR, AYÇA A. Et Al. "Gallic acid encapsulated pea flour\u2010based nanofibers produced by electrospinning as a potential active food packaging material." LEGUME SCIENCE , vol.3, no.2, pp.1-10, 2021

AYDOĞDU EMİR, A. Et Al. (2021) . "Gallic acid encapsulated pea flour\u2010based nanofibers produced by electrospinning as a potential active food packaging material." LEGUME SCIENCE , vol.3, no.2, pp.1-10.

@article{article, author={AYÇA AYDOĞDU EMİR Et Al. }, title={Gallic acid encapsulated pea flour\u2010based nanofibers produced by electrospinning as a potential active food packaging material}, journal={LEGUME SCIENCE}, year=2021, pages={1-10} }