Özmen, D. Et Al. 2023. Improvement of spreadability of grape molasses with induced crystallization for production of creamed molasses as a novel product. INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.31 , 1-10.

Özmen, D., Metin Yıldırım, R., Bursa, K., Kian-Pour, N., Toker, Ö. S., Palabıyık, İ., ... Konar, N.(2023). Improvement of spreadability of grape molasses with induced crystallization for production of creamed molasses as a novel product. INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.31, 1-10.

Özmen, Duygu Et Al. "Improvement of spreadability of grape molasses with induced crystallization for production of creamed molasses as a novel product," INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.31, 1-10, 2023

Özmen, Duygu Et Al. "Improvement of spreadability of grape molasses with induced crystallization for production of creamed molasses as a novel product." INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.31, pp.1-10, 2023

Özmen, D. Et Al. (2023) . "Improvement of spreadability of grape molasses with induced crystallization for production of creamed molasses as a novel product." INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE , vol.31, pp.1-10.

@article{article, author={Duygu ÖZMEN Et Al. }, title={Improvement of spreadability of grape molasses with induced crystallization for production of creamed molasses as a novel product}, journal={INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE}, year=2023, pages={1-10} }