Özcan, Ö. Et Al. 2018. Usage invertase enzyme in fondant production: the effect of concentration on quality parametres. The 4th international symposium on ”traditional foods from adriatic to caucasus” , (Girne, Cyprus (Kktc)).

Özcan, Ö., Metin Yıldırım, R., TOKER, Ö. S., Akbaş, N., ÖZÜLKÜ, G., & YAMAN, M., (2018). Usage invertase enzyme in fondant production: the effect of concentration on quality parametres . The 4th international symposium on ”traditional foods from adriatic to caucasus”, Girne, Cyprus (Kktc)

Özcan, Özge Et Al. "Usage invertase enzyme in fondant production: the effect of concentration on quality parametres," The 4th international symposium on ”traditional foods from adriatic to caucasus”, Girne, Cyprus (Kktc), 2018

Özcan, Özge Et Al. "Usage invertase enzyme in fondant production: the effect of concentration on quality parametres." The 4th international symposium on ”traditional foods from adriatic to caucasus” , Girne, Cyprus (Kktc), 2018

Özcan, Ö. Et Al. (2018) . "Usage invertase enzyme in fondant production: the effect of concentration on quality parametres." The 4th international symposium on ”traditional foods from adriatic to caucasus” , Girne, Cyprus (Kktc).

@conferencepaper{conferencepaper, author={Özge Özcan Et Al. }, title={Usage invertase enzyme in fondant production: the effect of concentration on quality parametres}, congress name={The 4th international symposium on ”traditional foods from adriatic to caucasus”}, city={Girne}, country={Cyprus (Kktc)}, year={2018}}