Gunes, R. Et Al. 2022. Soft confectionery products: Quality parameters, interactions with processing and ingredients. FOOD CHEMISTRY , vol.385 .

Gunes, R., PALABIYIK, İ., KONAR, N., & TOKER, Ö. S., (2022). Soft confectionery products: Quality parameters, interactions with processing and ingredients. FOOD CHEMISTRY , vol.385.

Gunes, Recep Et Al. "Soft confectionery products: Quality parameters, interactions with processing and ingredients," FOOD CHEMISTRY , vol.385, 2022

Gunes, Recep Et Al. "Soft confectionery products: Quality parameters, interactions with processing and ingredients." FOOD CHEMISTRY , vol.385, 2022

Gunes, R. Et Al. (2022) . "Soft confectionery products: Quality parameters, interactions with processing and ingredients." FOOD CHEMISTRY , vol.385.

@article{article, author={Recep Gunes Et Al. }, title={Soft confectionery products: Quality parameters, interactions with processing and ingredients}, journal={FOOD CHEMISTRY}, year=2022}