Ahmed, S. B. Et Al. 2024. A Novel Approach to Crosslink Gelatin Nanofibers Through Neutralization-Induced Maillard Reaction. Food and Bioprocess Technology , vol.17, no.2 , 489-503.

Ahmed, S. B., DOĞAN, N., DOĞAN, C., & Akgul, Y., (2024). A Novel Approach to Crosslink Gelatin Nanofibers Through Neutralization-Induced Maillard Reaction. Food and Bioprocess Technology , vol.17, no.2, 489-503.

Ahmed, Salih Et Al. "A Novel Approach to Crosslink Gelatin Nanofibers Through Neutralization-Induced Maillard Reaction," Food and Bioprocess Technology , vol.17, no.2, 489-503, 2024

Ahmed, Salih B. Et Al. "A Novel Approach to Crosslink Gelatin Nanofibers Through Neutralization-Induced Maillard Reaction." Food and Bioprocess Technology , vol.17, no.2, pp.489-503, 2024

Ahmed, S. B. Et Al. (2024) . "A Novel Approach to Crosslink Gelatin Nanofibers Through Neutralization-Induced Maillard Reaction." Food and Bioprocess Technology , vol.17, no.2, pp.489-503.

@article{article, author={Salih Birhanu Ahmed Et Al. }, title={A Novel Approach to Crosslink Gelatin Nanofibers Through Neutralization-Induced Maillard Reaction}, journal={Food and Bioprocess Technology}, year=2024, pages={489-503} }