Işık Şentürk, B. Ş. Et Al. 2018. Importance of rheology in emulsion electrospinning. International Symposium on Food Rheology and Texture , (İstanbul, Turkey), 120.

Işık Şentürk, B. Ş., DEDE, S., Hüyüklü, Ö., & ALTAY, F., (2018). Importance of rheology in emulsion electrospinning . International Symposium on Food Rheology and Texture (pp.120). İstanbul, Turkey

Işık Şentürk, Beyza Et Al. "Importance of rheology in emulsion electrospinning," International Symposium on Food Rheology and Texture, İstanbul, Turkey, 2018

Işık Şentürk, Beyza Ş. Et Al. "Importance of rheology in emulsion electrospinning." International Symposium on Food Rheology and Texture , İstanbul, Turkey, pp.120, 2018

Işık Şentürk, B. Ş. Et Al. (2018) . "Importance of rheology in emulsion electrospinning." International Symposium on Food Rheology and Texture , İstanbul, Turkey, p.120.

@conferencepaper{conferencepaper, author={Beyza Şükran Işık Şentürk Et Al. }, title={Importance of rheology in emulsion electrospinning}, congress name={International Symposium on Food Rheology and Texture}, city={İstanbul}, country={Turkey}, year={2018}, pages={120} }