Kılıçlı, M. Et Al. 2023. Usage of green pea aquafaba modified with ultrasonication in production of whipped cream. INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.32 , 1-11.

Kılıçlı, M., Özmen, D., Bayram, M., & Toker, Ö. S., (2023). Usage of green pea aquafaba modified with ultrasonication in production of whipped cream. INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.32, 1-11.

Kılıçlı, Mahmut Et Al. "Usage of green pea aquafaba modified with ultrasonication in production of whipped cream," INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.32, 1-11, 2023

Kılıçlı, Mahmut Et Al. "Usage of green pea aquafaba modified with ultrasonication in production of whipped cream." INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.32, pp.1-11, 2023

Kılıçlı, M. Et Al. (2023) . "Usage of green pea aquafaba modified with ultrasonication in production of whipped cream." INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.32, pp.1-11.

@article{article, author={Mahmut Kılıçlı Et Al. }, title={Usage of green pea aquafaba modified with ultrasonication in production of whipped cream}, journal={INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE}, year=2023, pages={1-11} }