Kurt, A. Et Al. 2022. Gummy candies production with natural sugar source: Effect of molasses types and gelatin ratios. Food Science and Technology International , vol.28, no.2 , 118-127.

Kurt, A., Bursa, K., & TOKER, Ö. S., (2022). Gummy candies production with natural sugar source: Effect of molasses types and gelatin ratios. Food Science and Technology International , vol.28, no.2, 118-127.

Kurt, Abdullah, Kubra Bursa, And Ömer Said TOKER. "Gummy candies production with natural sugar source: Effect of molasses types and gelatin ratios," Food Science and Technology International , vol.28, no.2, 118-127, 2022

Kurt, Abdullah Et Al. "Gummy candies production with natural sugar source: Effect of molasses types and gelatin ratios." Food Science and Technology International , vol.28, no.2, pp.118-127, 2022

Kurt, A. Bursa, K. And TOKER, Ö. S. (2022) . "Gummy candies production with natural sugar source: Effect of molasses types and gelatin ratios." Food Science and Technology International , vol.28, no.2, pp.118-127.

@article{article, author={Abdullah Kurt Et Al. }, title={Gummy candies production with natural sugar source: Effect of molasses types and gelatin ratios}, journal={Food Science and Technology International}, year=2022, pages={118-127} }