Palabiyik, I. Et Al. 2020. A fundamental optimization study on chewing gum textural and sensorial properties: The effect of ingredients. FOOD STRUCTURE-NETHERLANDS , vol.26 .

Palabiyik, I., Güleri, T., Gunes, R., Öner, B., TOKER, Ö. S., & KONAR, N., (2020). A fundamental optimization study on chewing gum textural and sensorial properties: The effect of ingredients. FOOD STRUCTURE-NETHERLANDS , vol.26.

Palabiyik, Ibrahim Et Al. "A fundamental optimization study on chewing gum textural and sensorial properties: The effect of ingredients," FOOD STRUCTURE-NETHERLANDS , vol.26, 2020

Palabiyik, Ibrahim Et Al. "A fundamental optimization study on chewing gum textural and sensorial properties: The effect of ingredients." FOOD STRUCTURE-NETHERLANDS , vol.26, 2020

Palabiyik, I. Et Al. (2020) . "A fundamental optimization study on chewing gum textural and sensorial properties: The effect of ingredients." FOOD STRUCTURE-NETHERLANDS , vol.26.

@article{article, author={Ibrahim Palabiyik Et Al. }, title={A fundamental optimization study on chewing gum textural and sensorial properties: The effect of ingredients}, journal={FOOD STRUCTURE-NETHERLANDS}, year=2020}